OUR NEW ENGLAND FAMILY 

Rlcipls 




Compiled by 
MR5. FRANCI5 JARVI5 PATTEN 



Copyright, 1910, by 
National Society of New England Women. 



TOBIAS A. WRIGHT 
ISO Bt-EECKER STREET, N. Y. 



©Ci,A283687 



Index 

WHAT DOL5 COOKERY MEAN ... 5 

BREAD 7 

BREAKFAST, LUNCHEON AND TEA . . 12 

CAKE 34 

CANDY 51 

COOKIE5, GINGERBREAD, ETC. ... 54 

GRANDMOTHER'5 COOKING (Poem) . . 70 

DE55ERT5 71 

FISH 78 

ICES, CREAM, PUNCHES .... 84 

PICKLES 92 

PIE 97 

PRESERVES 103 

PUDDINGS 109 

SALADS 121 

SOUPS 127 

LIST OF MEMBERS 131 




LDITION LIMITLD 
TO 500 SIGNED COPIES 




" It means the knowledge of all fruits, herbs, 
balms and spices, and of all that is healing and 
sweet in fields and groves and savory in meats. 

It means carefulness, inventiveness, watch- 
fulness, willingness and readiness of appliance. 

It means the economy of our great-grand- 
mothers and the science of modern chemists. 

It means much tasting and no wasting. 

It means English thoroughness, French art 
and Arabian hospitality. 

It means, in fine, that you are to be perfectly 
and always ladies (loaf-givers). And as you are 
to see that everybody has something pretty to 
put on, so you are to see that everybody has 
something nice to eat." 

Ruskin 



5 



HERE IS BREAD which strengthens man's heart, 
and therefore called the Staff of Life. 
Matthew Henry 



Bread 

Melt one tablespoon lard in two cups hot milk. Add cup 
warm water. Pour this over half cup sugar, and tea- 
spoon salt. Stir in flour until milk is sufficiently cool to 
allow addition of yeast. Dissolve half a compressed yeast 
cake in half cup cold water in which is a pinch of salt; 
stir this into the mixture, stiring in enough flour to knead no^ 
too hard. If you have no bread mixer, always use a knife to 
stir bread. Let rise over night. Knead in two loaves. Let 
it rise to top of bread pans, and bake brown on all sides. 

Mrs. Edward W. Peet 

W\tAz WbtRt ^reaH 

Two quarts entire wheat flour, before sifting, half cup sugar, 
one quart water, half teaspoon salt, half compressed yeast 
cake, dissolve yeast cake in part of the water, stir sugar, 
salt and flour together, adding yeast and remainder of flour. 
Set in warm place. When the bread has risen to twice 



7 



its original size, stir down and place in tins for baking, 
allowing it to rise a second time. Bake slowly an hour or 
more. Makes two loaves. 

Florence Fuller Saunders (Mrs. H. R.) 

Cup milk, cup sugar, pint flour, two eggs, two tablespoons 
butter, two teaspoons baking powder, sifted in flour. Beat 
the eggs and sugar together, add butter, then milk, then 
flour, and last three or four cups huckleberries dredged 
with a part of the flour. 

Mrs. Thomas Wallace 

Q^fi 

WUtt Cora JHeal ^reati 

Cream a piece butter size of an egg and one tea cup 
sugar, two eggs (not separated) and one pint sweet milk. 
In a separate bowl mix two cups flour, two cups white Indian 
meal, four teaspoons baking powder, one teaspoon salt. 
Mix well. Bake from thirty-five to forty-five minutes in 
moderate oven. This recipe makes twelve gems and a small 
round loaf, or two large pans. If preferred, two teaspoons 
cream tartar and one of soda may be used in place of baking 
powder. This old New England recipe has never before 
been published. Guaranteed, 

Mrs. H. I. Ostrom 



8 



(Bin JFasMoncIi ^vmn ^reaU 

One quart rye and a pint Indian meal, small teaspoon soda, 
a third of a compressed yeast cake, heaping teaspoon salt, 
tablespoon molasses, two tablespoons sugar. Mix with tepid 
water, rise over night, or till lightly raised. Stir in table- 
spoon melted lard. Steam three hours in a pudding mould 
and bake in oven slowly two or more hours. 

Mrs. William J. Patterson 

JQut Proton ^reaU for sanUtoic()e2i 

Three cups graham flour, cup white flour, cup molasses, 
large cup milk, teaspoon soda, salt, three-fourths cup 
chopped nut meats. Bake in slow oven at first, then in a 
quicker oven. Bake one hour. 

Mrs. W. H. Tappan 

Two cups flour, two teaspoons baking powder, one cup 
milk or cup milk and water, salt. First wet the spoon in 
liquid, take up one spoonful of mixture at a time. Do not 
cover tightly after placing in kettle. Try with a straw to 
determine when cooked. 

Mrs. Dearborn J. Adams 

{^6 

^00tott ^rotDU -^reaU 

One cup each of flour, rye meal, and Indian meal, two- 



9 



thirds cup molasses, two cups milk, two teaspoons soda. 
Dissolve soda in molasses. Steam three hours. 

Lizzie Woodbury Law 

0ra|)am ^reaU 

Two cups thick sour milk, two teaspoons soda, spoons little 
more than heaping, teaspoon salt, half cup molasses, very 
coarse graham flour. To secure best results, it is better to 
beat teaspoon soda in each cup of the milk as measured, 
holding cup over mixing bowl, as it will froth over. With 
a dry spoon, measure the soda for second cup and repeat. 
Stir in salt and molasses, and enough Graham flour to 
make it too stiff to pour. Turn at once into bread pan, 
which has buttered paper on bottom. Bake an hour in 
moderate oven. Same mixture baked in patty-pans makes 
excellent muffins. Seeded and floured raisins may be 
stirred into the loaf before turning in pan. 

Mrs. D. O. Wickham 

entire ^()eat ^reaU 

Four cups entire wheat flour, two cups milk, cup molasses, 
teaspoon soda, two teaspoons baking powder, teaspoon salt. 
Steam two hours. Remove loaves from steamer. Butter 
the tops. Bake half an hour. 

Mrs. Reuben W. Ross 



10 



Eire ^muit 

Beat while warm, a cup boiled rice, half teaspoon salt, two 
teaspoons white sugar, cup sweet milk, half teaspoon bak- 
ing powder, cup flour, or enough for a soft dough, two tea- 
spoons butter. Mix and bake quickly. Very delicate and 
delicious. 

Mrs. Frank B. Orr, Chicago, 111, 
Colony Twelve 

^8 

Quart flour, three heaping teaspoons baking powder, tea- 
spoon butter, one of sugar, pinch salt. Mix with milk or 
water. 

Mrs. Dearborn J. Adams 



II 



MODERN DOCTORS differ quite 
As to eating day or night. 
Thus we cannot go astray 
If we eat both night and day. 



Breakfast, Luncheon and Tea 

Take pieces of veal from chops or cutlet. Cut them two 
and a half by four inches. Pound very thin. For each 
veal bird have a bit of salt pork an inch square, chop fine 
and mix with scraps of meat left on the bones. Add 
small piece of onion or onion juice, parsley, lemon juice, 
salt, pepper; add, after chopping, one-third as much rolled 
cracker as mixture. Spread mixture over on each veal 
roll, pin with toothpick, roll in flour. Fry in part butter 
and lard a light brown; turn them, add cup hot water, 
stew gently fifteen minutes, covering closely. Add milk 
or cream, stirring about ten minutes, serve hot, and pour 
over the gravy. 

Fanny R. Grisvvold Ely (Mrs. Horace S.) 

lamb en (tu&&evolt 

Brush lamb chops with melted butter, salt and pepper. 
Brown in spider. Parboil three-fourths cup carrot till 



12 



nearly soft. Drain, fry in bacon fat, to which has been 
added three-fourths tablespoon chopped onion. Put chops 
in casserole, add the carrots, one cup potato balls, two 
cups thin brown sauce or water, three tablespoons sherry, 
salt, pepper. Cook till potatoes are done. Add twelve 
small onions {which have been cooked). Simmer one hour 
on back of range. 

Mrs. D. H. Roberts 

Half a can tomatoes, four eggs, bacon. Drain tomatoes, 
add two tablespoons moist bread crumbs, small piece 
butter, salt and pepper, boiling down till quite thick. 
Scramble the eggs, and when almost cooked stir in the 
tomato sauce. Serve on hot platter garnished with bacon 
fried crisp. 

Sara A. Palmer 

Cut in small pieces a year old fowl, cleanse thoroughly, 
place in cold water. Put in frying pan five slices clear 
fat pork, fry brown. Lightly wipe chicken, rubbing salt 
and pepper over each piece. Lay thickest parts of fowl 
in pan first and then the remainder. Cover closely, steam- 
ing till tender. If water "dries out" replenish with table- 
spoon full and cover. When chicken is cooked, remove 
pieces to first layer, pressing each down into the hot fat. 



13 



brown quickly on both sides, placing each portion on a 
platter, as browned. 

Into the hot frying pan pour a quart of milk, two heaping 
tablespoons thickened flour, salt. Slice a loaf of bread, but- 
ter each piece, lay each slice in the pan, allowing gravy to 
boil up once, over it. Lift out, and place on chicken. 
Over all pour remaining hot gravy and serve. This should 
not take over an hour. 

Mrs. H. B. Shute 

CiUer ^oUeU })ain 

Wash a lean ham, allowing it to remain in cold water 
twenty-four hours. Wipe dry, place in an agate kettle with 
cider to more than cover. Cook slowly, allowing fifteen 
minutes to each pound. Keep ham in cider till cold. 
Remove skin, wipe very dry. This is delicious for luncheon 
or Sunday evening supper. 

Mrs. Chandler Smith 

CnrneU ^tti ^ael) 

Mash hot boiled potatoes. Take equal quantity of chopped 
corned beef and potato. Melt small piece butter in the 
pan, put in hash, dash onion juice, salt, pepper. Moisten 
with little water and bits of butter on top. When heated, 
set back on range and brown slowly. 

H. C. P. 



14 



JKeat loaf 

Three pounds rare beef or veal chopped fine, a cup cracker 
crumbs, two eggs, two teaspoons pepper, three salt, one 
sage. Mix and press into a dish. Bake two hours. If 
veal is used add one-fourth pound pork chopped fine. 

S. F. M. 

^eal loaf 

Three and one-half pounds of the best part of the lean 
and fat of a leg of veal, six small crackers pounded fine, 
piece of butter size of egg, two eggs, tablespoon salt, tea- 
spoon pepper, nutmeg, parsley, and slice of salt pork. 
Work the whole into the form of a bread loaf, with bits 
of butter on top, grating crusts of bread over it. Put in 
a dripping pan with water, bake about two hours. 

Mrs. William H. Hotchkin 

Crtpe a la Creole 

Two pounds honeycomb tripe, same of sweet green peppers, 
one can mushrooms, Spanish onion, one can tomatoes, 
tablespoon each of butter and flour. Cut two pounds 
tripe in "finger strips," boiling till tender. Drain, add 
cooked tripe to the vegetable mixture, which has been 
made meanwhile in a separate kettle. Chop fine the 
onions, peppers and mushrooms. Rub tomatoes through 
a sieve. Cook all together, butter and flour added last 



15 



to thicken. Cook slowly all the afternoon after tripe has 
been added. It may be heated in chafing dish for a late 
supper, but must be prepared in the morning as it requires 
long simmering. No salt or pepper required. 

Mrs. Minton Dyke Clark 

Take a young chicken, split it down the back, place in a 
pan, salt and pepper. Pour over two large basting spoons 
olive oil. Sprinkle a little thyme, and allow it to stand 
two hours. Roast forty-five minutes in hot oven, basting 
often with the oil. A delicious way to serve chicken. 

Jane Damon Bolander 

Earebit l^ubstitute 

For each egg, allow tablespoon milk, and tablespoon grated 
cheese, salt and mustard. To have mixture very creamy, 
use a revolving beater to the yokes and whites. Turn 
them in the blazer or omelette pan with tablespoon butter, 
salt, mustard and cheese, stirring constantly till eggs have 
thickened and cheese melted. The dish is useful for 
small teas or luncheon. A dash of paprika improves the 
eggs. 

Elizabeth Fuller 'Putney 



i6 



^arJine EareMt 

Make a Welsh rarebit in usual manner, but, just before 
it is done, stir in six small sardines, which have been 
skinned and reduced to a coarse paste. 

T. M. W. 

Cracker IJuffs 

Take the old fashioned crackers that split easily, split 
and soak ten minutes in cold water. Remove carefully 
and place on a granite pie plate, laying a large piece butter 
on each cracker. Leave in hot oven twenty minutes. With 
the addition of a little grated cheese they are excellent 
with a salad. A spoonful of jelly, may be served with 
coffee. Their simple origin is never suspected as they 
closely resemble or suggest puff paste. Try these for an 
afternoon tea. 

Mrs. Duane H. Clement 

%^ 

liquiDi in to|)u]^ to ^oil a j)am 

Quart vinegar, half cup mustard, four large onions, pinch 
of allspice, cinnamon and cloves, three small peppers. 
This mixture adds a fine flavor to the ham. 

Mrs. Marcia Brooks Cutler 

%^ 

p:a£ffiiacl)tt6etts "EareiJit" 

A pound and a half American cheese, one egg, half a 
cup sweet cream. Walnut of butter, pinch soda, liberal 



17 



sprinkling paprika, tablespoon Worcestershire sauce. Wal- 
nut of butter in a hot sauce pan or chafing dish and finely 
cut cheese; when it can be smoothly stirred, add the egg 
and cream, lastly paprika and sauce. Stir evenly till smooth. 
Serve on hot toast. A Spanish onion and two large toma- 
toes stewed together and added to the rarebit, well stirred 
in, just before serving, makes it into a Rhiktumdiddy T 
Serve on toast same way. Piquant and unusual. 

Mrs. Minton Dyke Clark 

Coffee 

It is essential to use none but a good grade of coffee to 
secure best results. A generous tablespoon coffee, not 
ground too fine, for each cup; mix with white of one egg. 
After the mixture is put into the coffee pot, pour over boiling 
water. A cup to each tablespoon coffee. Let it boil not 
over five minutes. Stir and place on back of range five 
minutes and serve at once. 

E. W. G. 

;p:acaroni CreameU 

One-fourth pound macaroni broken in three inch lengths, 
add three pints boiling salted water. Boil till soft. Drain 
through a collander, pouring cold water through to cleanse 
and prevent macaroni from sticking. Cut in inch pieces 
and cover with white sauce in a baking dish. Add one- 
half teaspoon salt. Mix three-fourths cup bread crumbs 



i8 



with one-third cup melted butter, spread over top, baking 
till crumbs are brown. 

Lydia Day 

'-^^ 

One cup minced ham seasoned with mustard. Stir one 
egg with one and one-half cups white sauce, layer of 
macaroni, sprinkled with ham and sauce. Crumb and 
butter top. Bake half an hour. Serve at once. Emergency 
dish. 

LiLLA M. Briggs 

jFor breakfast 

Use ripe tomatoes and a little cold broiled or boiled ham. 
Chop ham fine, using about three-fourths cup. Place ham 
and tomatoes in sauce pan, peeled and cut. Add half tea- 
spoon butter, cooking few minutes. Add the beaten eggs, 
thoroughly mix and cook till eggs are set; season. Serve 
on hot toast, sprinkle with chopped parsley. 

Mrs. Henry Emerson 

«^ 

Etce (^otilaBi]^ 

Two cups cold boiled rice, half a can of tomatoes, half 
pound American cheese, two cooked sausages, cut fine, two 
slices onion, paprika, salt, pepper. Heat tomatoes and 
onions, add rice, cheese, sausage and seasoning. Serve 
on buttered toast or plain. 

J. G. V. V. 



19 



lillm for J3at/ ^|)eUg 

Take meat from the breast, first and second joint of a 
roasting chicken. Cover in saucepan, with cold water. Add 
two small onions, and cover, boiling slowly till chicken is 
tender. Remove from the liquid, cut in dice. Thicken the 
stock with two tablespoons flour and three of butter, adding 
to stock cautiously. When boiled three minutes, add a cup 
of cream, and yolks two eggs. Cook a minute, remove 
from fire and pour it over the chicken. 

Mrs. William H. Osborne 

(0reen Corn 

Green corn is made hard and yellow, usually, by too much 
boiling. It should be put into boiling water and remain but 
four minutes after coming to a boil again. One minute be- 
fore removing, throw in a handful of salt. If salt is sooner 
added, it makes the corn tough. 

Mrs. D. O. Wickham, Cleveland, Ohio 

CauUflotoer 

Cauliflower will be whiter and richer if boiled in half water 
and half milk, instead of all water. 

P. 

(0ranUm0tf)er*fii €^59; Coaeit 

Slice bread not too thin, stale bread is best. Beat one egg, 
one-half teaspoon sugar, and one cup milk. Place in a pan 
sufficient butter to fry the bread. Dip each slice in the 



20 



batter and fry a light brown. Very nice breakfast dish or 
Sunday night tea. 

Mrs. John Littleton Lyon 

Boil four eggs hard. Chop the whites, grate yolks. Butter 
slices of toasted bread, pour over a milk sauce thickened 
with flower, seasoned with butter, pepper and salt. Add 
the whites and sprinkle grated yolks over the top. 

Mrs. Francis Jarvis Patten 

Allow four tablespoons milk to one egg, beat thoroughly, 
put in double boiler, with little salt and pepper. Serve on 
toast. 

Mrs. Annette L. Place 

^fnUiiJtUual ©melette 

Beat one egg, pinch salt, teaspoon cold water, turn into a 
buttered pan, and fold over. 

J. G. V. V. 

5^ ^4 

Caraccas (^ffssi a la ^undl^tne 

Put in a skillet, one-half cup stewed tomatoes, two chopped 
hard boiled eggs, one heaping tablespoon grated cheese, 
one cup chopped boiled ham, pinch paprika. Cook, stir- 
ring constantly until smooth, add a beaten egg, after which 



21 



cook about half a minute. Spread on pieces "toast and serve 
immediately. Will be sufficient for six people. This dish 
for tea has found great favor with all who taste it. 

Cynthia Westover Alden 

^€ 

effff Cutlets 

For each cutlet allow one hard boiled egg, chopped fine, 
tablespoon bread crumbs, tablespoon grated cheese, pinch 
curry powder, pepper, salt. Mix ingredients with beaten 
yolk of a raw egg. Shape like cutlet. Dip in white of egg 
and bread crumbs, and fry brown. Serve very hot. 

Marguerite T. Doane 

^ 

JJineapple ©mclet 

To four well beaten eggs add a heaping tablespoonful 
powdered sugar and a teaspoonful lemon juice. Put mto 
the pan in which the omelet is to be cooked a large table- 
spoonful butter. When it bubbles, pour in the eggs. When 
the eggs have become firm and nicely browned on one 
side, place in the center two large tablespoonsfuls shredded 
pineapple, sweetened. Fold the omelet over, turn on a hot 
dish, sprinkle with powdered sugar and serve at once. 

Mrs. Malcolm McLean 

Cfffffi la Clumbalfi; 

Select green peppers of small size. Plunge in boiling 
water. Remove skins. Cut around the stems and seeds. 



22 



Set in small gem pans. Break an egg in each, baking in 
moderate oven twelve minutes until egg is set. Serve on 
toast with lemon sauce. 

Marguerite T, Doane 

One cup lean ham, boiled and chopped. Four eggs, one- 
half cup milk or cream, dash of pepper. Put in a frying 
pan a tablespoon butter, add the ham. Stir until' brown. 
Beat eggs, add milk and pepper, pour into pan, stirring 
constantly until done. It can be rolled and garnished with 
parsley. Quick breakfast or lunch. 

Mrs. Porter D. Ford 

^6 

One teaspoon flour, one teaspoon sugar, two teaspoons 
French mustard, two beaten yolks, little salt. Mix and 
pour in a saucepan, in which a large piece butter has been 
melted. Add little hot water. Stir, let come to a boil. 
Pour mixture on hard boiled eggs cut lengthwise. 

S. E. B. 

©SS Croquettes 

For a luncheon dish take hard boiled eggs, roll in crumbs 
and cook in deep fat. Serve on lettuce leaves. 

Mrs. E. M. Scott 

Add a few grains salt to the stiff beaten white of an egg. 



23 



Place in a buttered ramekin. ^ Put a small piece butter in 
centre of "white" and an unbroken yolk on top. Cover 
and cook in pan of boiling water three or four minutes. 

Mrs. F. F. Grant (Helen Glidden Grant) 

^5 

Soak a cup bread crumbs in two cups milk. Add three 
well beaten eggs, two cups grated cheese, tablespoon melted 
butter, pinch salt, one-fourth teaspoon soda, dissolved in 
hot water. Pour into buttered baking dish. Cook from 
fifteen to twenty minutes. 

Mrs. Henry B. Starr 

Three ounces cheese, three of flpuf, yolk one egg, three 
ounces butter, little water, cayenne and salt. Stir the bat- 
ter well with-. the flour. Add grated cheese, pepper, and 
salt. Mix all with the egg to a stiff paste. Handle as lit- 
tle as possible. Cut dough into sticks. Bake in slow oven. 

Marguerite T. Doane 

Soften a cup stale bread crumbs in cup hot milk, and 
tablespoon butter ten minutes. Stir in half a cup grated 
cheese, a beaten egg, half teaspoon salt, cayenne. Cook 



24 



three minutes in blazer or omelette pan. Serve on hot 
crackers. 

Mrs. Chandler Smith 

C|)eefiie jFontitt 

Half pound grated cheese, cup bread crumbs, three eggs 
beaten light, two cups milk, lump butter size of walnut, 
half teaspoon baking powder. Bake in moderate oven in a 
buttered dish. 

Mrs. W. B. Hatch 

Cheese |}ttUUmg: 

Place slices of toasted bread in baking dish, one-fourth 
cup grated cheese, salt, red pepper. Cover with lay^ of 
toasted bread. Pour over milk. Bake in quick oven. 
Serve at once. 

Mrs. Annette L. Place 

5(^5 

Mash fine, cream or yellow cheese, adding little cream, 
pepper salt, and a small Spanish pepper cut fine. Put in 
creases of celery stalks. Serve on lettuce leaves. 

L. C. S. 

Cnmato Eareiitt 

Melt two tablespoons butter, add two of ^our. When 
blended add slowly three-fourths cup rich milk. When 
mixture boils, add a cup stewed tomato strained- and c^e- 



25 



eighth teaspoon soda, two slightly beaten eggs, half tea- 
spoon salt, half of mustard, two cups finely cut cheese. 
When cheese is melted serve on toast. 

Marion Chase Baker 

Boil peppers till soft. Mix corn with salt, peppers, 
generous lump of butter, and heat through. Fill peppers 
with the mixture. Lay bread crumbs on each pepper and 
a thin slice of bacon. Place in baking dish half filled 
with water, cook in hot oven. Serve with or without a 
cream sauce. 

Mrs. Helen W. Bice 

^urpme Comatoes 

Cut a slice from top of six smooth tomatoes, remove pulp. 
Break an egg in each, sprinkle with bread crumbs^ and 
butter. Replace top, bake in a pan filled with hot water. 

Mrs. Annette L. Place 

Pare and slice thin six white potatoes, immerse in cold 
water. Drain and put in a pudding pan. Season with 
salt and pepper. Pour over pint sweet milk. Add piece 
butter. When potatoes are cooked, serve. - 

Mrs. Malcolm McLean 



26 



potato pu5s 

Two cups cold mashed potatoes, stir in two tablespoons 
melted butter, two beaten eggs, one cup milk, salt. Beat 
well, bake till brown in quick oven. 

Mrs. Annette L. Place 

Potatxirs f mproUfU 

Use large smooth potatoes, cut in half, remove nearly all 
potato leaving but little attached to the skin. Stuli' the 
cavities with sausage meat. Fasten the two parts of the 
potatoes together with the white of on egg. Tie them and 
. bake. Serve verv hot. 

-AI. C. C. 

Potatotsi i^tnps 

- Peel potatoes, cut in strips, immerse in cold water an hour. 
Dry with napkin. Dip each strip in melted butter, laying 
in baking pan, add salt and pepper. Brown lightly. 

Mrs. Chandler Smith 

*^ 

potatoes .3.11 t^ratm 

Dice cold potatoes. Make a cream sauce by melting two 
two tablespoons butter in a saucepan with one tablespoon 
ilour, half cup milk, stirring gradually to a smooth paste. 
Place potatoes in an earthen baking dish, pour over the 
sauce, cover with thick layer American cheese, grated. 
Bake in hot oven till cheese is browned. This is one of 



27 



the daintiest and most healthful methods of cooking pota- 
toes, as one secures the nutritive value of potatoes, milk, 
cheese and butter. 

Mrs. Duane H. Clement 

^ 

potato ^ottffee 

Two cups mashed potatoes, white or sweet, one beaten 
egg, milk and butter, beat well, spread lightly on a deep, 
buitered pie plate, and brown. Sweet potato this way is 
delicious and fluffy in appearance. 

Mrs. Minton Dyke Clark 

^ausap tDitl^ ^Beltiet ^auce 

Two pounds sausages. Pint of white wine in a cold pan, 
when it comes to a boil put in the sausages, cooking eight 
minutes. Remove from the fire. 

^aute 

Dissolve one teaspoon Liebig's in a bowl containing three- 
fourths pint water. Pour into the pan, from which have 
been removed the sausages and wine, one tablespoon but- 
ter, one of flour. When butter melts, return wine to the 
pan, cooking four minutes. Add water in which the Liebig 
Extract has been dissolved, cook ten minutes, add the 
sausages, salt to taste. Mix yolks of four eggs and stir 
into the mixture. When ready to serve, add a tablespoon 
butter. A good recipe for a chafing dish. 

Mrs. J. WooLSEY Shepard 



28 



43o£iton ^afeeU ^cans 

Parboil one quart beans, add a tablespoon molasses, tea- 
spoon salt, pinch of saleratus in bottom of bean pot. Add 
beans with three-fourths pound salt pork. Cover with 
water. Bake all day in moderate oven. 

Mrs. Dearborn J. Adams 

5^ 

One and a half cups granulated sugar, half cup cold water. 
Boil until it "threads" from the spoon. Cut five marsh- 
mallows in fine pieces and stir in till smooth. Pour in 
slowly the beaten whites of two eggs, adding a cup of 
chopped English walnut meats and five tablespoons shred- 
ded cocoanut. Drop on Baronet wafers. Brown in oven. 

Mrs. Alexander Cook 

One pound figs, one pound English walnuts, half pound 
dates and confectioner's sugar. Chop figes, dates and wal- 
nut meats. Work on a board dredged with sugar, till well 
kneaded. Form into small rolls, and cut in slices, drop- 
ping each piece in sugar. Rolled in wax paper, these 
sweets will keep many days if not eaten. 

Mrs. Duane H. Clement 

5^ 

^tttcfe i^ttpper ^is|) 

Have ready a finnan haddie that has been dropped in boil- 
ing water. Remove bones and skin and press the meat 



29 



through a sieve. Cook in a blazer with teaspoon cream, 
tablespoon butter, salt, paprika, lemon juice and pepper. 
Stir till thickens. Spread on wafers, 

H. C. P. 

eurikisl) Dflt3:|)t 

Let two ounces sheet gelatine soak in one cup hot water 
for two hours. Boil the gelatine with two pounds white 
sugar and cup water twenty-nve minutes. Add rind and 
juice of two oranges and one lemon ten minutes before it is 
done; add three tablespoons sherry or brandy and three- 
fourths cup pecan nuts. Wet pans with cold water, pour 
in the mxixture about three-fourths an inch thick. Let re- 
main till quite firm. Dust a board with confectioner's sugar 
and turn out mixture. Cut in squares, rolling each piece in 
the sugar. It is better to make the day before using. 
Delicious. 

Mrs. William ^L Whitney, Brooklyn. 
Colony Eight. 

for ^ittX't^tRtxt 1^ upper 

Cut in pieces, skin and bone, three Yarmouth bloaters. 
Mix with them chopped celery, oil, and vinegar. Serve on 
lettuce leaves. 

H. C. P. 

(S^^ %^ 

for a C!)n5tma£i'-ntg:^t Supper 

Toast slices of graham bread from which the crusts have 
been cut, spread \sdth butter, divide each slice, placing 



30 



a piece of anchovy on each. Add a few drops lemon 
juice, sprinkle with cayene and heat in the oven. 

P. 

5^ 

harlequin ^anUtDic!) 

Have ready a loaf (each of same size, if possible) of white 
and graham bread. Melt butter in a bowl, placing same 
in a pan of hot water. Butter each loaf, cutting slices 
very thin, placing white and graham together. Trim off 
all crusts, cut diagonal. These are very dainty to serve 
with salad. 

Mrs. H. B. Shute 

^€ 

(^reen |3epper ^antfiutc^ 

Thoroughly mix two tablespoons oil, one tablespoon vine- 
gar, teaspoon salt, little pepper, one small onion sliced fine 
and a chopped green pepper. Allow this to remain two 
hours before using. Spread a slice of bread with cream 
cheese, adding the green pepper mixture. Cut in squares. 
One slice makes two sandwiches. 

L. C. K. 

«^ 5^ 

^toeet ^anHtoicl) 

Spread between very thin slices of brown bread a fruit 
marmalade, then cream cheese. 

H. C. P. 



31 



CI)eefi!e anl^ Cress ^antitoici) 

Spread thin buttered brown bread, with cream cheese, and 
between two shces thus prepared, a few leaves of cress 
which have been dipped in French dressing. 

Mrs. Chandler Smith 

5^ 

iltlastttrtium i^anUtoul^ 

Axplate of nasturtium sandwiches is attractive for a veranda 
or tea. Spread thin white slices of bread with butter and 
very tender nasturtium leaves and flowers, dressed with a 
little mayonnaise. Should edges of leaves and flowers pro- 
ject, so much the better. Garnish plate with the flowers 
and leaves. 

H. C. P. 

Catotare ^anUtoit^ 

Half a pound best caviare, turn into a soup plate. 
Squeeze over it the juice of a fresh lemon by drops, alter- 
nating with olive oil. Beat till paste is firm. Pounded 
almonds may be added if desired. Omit butter. Spread 
mixture quite thickly on thin slices of bread. 

Mrs. T. F. McDonald 

jfilUnff for ^antitutcl) 

One pound each of Brazil nuts, English walnuts, filberts, 
hazelnuts, dates, figs and raisins. Steam the fruit till soft. 
Stone dates and raisins. Chop all together in a fine mass. 
Steam in a double boiler four or five hours till thoroughly 



32 



cooked. Put in glasses, seal air tight. Convenient to have 
in an emergency. 

Mrs. William H. Chaney, Washington, D. C. 
Colony Four. 

Chop olives, mix with mayonnaise, spread between thin 
slices white buttered bread. 

Mrs. Chandler Smith 

Cheese i^anUiotclb 

One hard boiled egg, quarter of a pound grated American 
cheese, half teaspoon salt, half of pepper, half of mustard, 
one tablespoon melted butter, one tablespoon vinegar or 
cold water. Crumble yolk of egg, add butter till smooth, 
then the seasoning and cheese, mixing each well. Add the 
vinegar. Spread between biscuits or thin slices bread. One 
could not wish for a better sandwich. 

Mrs. Frank Churchill 



33 



HE THAT wiZ hsve s cake Cul of v.-heat, 
Must needs ;£rr/ a: the gri-ding 



Cake 



^iRtk Chocolate Cafet 

cup bu::er, :^ 

ergs, two a.zd a ha'i cups grated chocolate dissolved in 
two-thirds cup boiiiug vrater, scant tea so::r. s:oa. two 
cups nour, vaniiia davorinr, Eake in twc layers. 

for Jillms anti f rostmj 

Two cups sugar, :ne-::urth cake chicoiate. cup boiling 
water, butter size an egg. Eoil till thickens a little. Re- 
mo%-e from nre. Stir till thick enough to spread. 

Mrs. fosEPH D. Bryant 

4ir>8 .jt 

'Z-ttiicfaark Cake ~ 

Five eggs, n e oieces :v;-:e'oack crumbed, teaspoon baking 

powder, teaso::n allsoioe, teaspiin cinnamon, cnp grann- 
lated sugar, half p:und chcpped English walnuts. Whites 
of the £ve eggs beaten stih, -vhiooei -vith sugar, Put the 
other ingredients in a set:arate h;wl, stirring all tiretner. 



34 



Add whites of eggs last. Bake in two large tins. When 
cold spread whipped cream between layers and on top. 

Beth Kerley 

Gutter Cttp Cake 

Three-fourths cup butter, one and a half cups sugar, yolks 
of eight eggs, one whole egg, half cup milk, two of flour, 
half teaspoon soda, one and a half teaspoon cream tartar, 
salt, mace, or teaspoon lemon extract. Cream butter and 
sugar, add the eggs, then niilk, flavoring. (Sift soda and 
cream tartar in flour, add two even cups) 

Mrs. S. B. Goodale 

But Cai^e 

Cream half cup butter and one sugar, whites three eggs 
beaten stiff, half cup milk, two cups flour, teaspoon cream 
tartar, half teaspoon soda, cup of chopped nuts. Frost, 
placing half a walnut on each square. 

Mrs. Elias J. Pattison, Boston. 

^5 

^lueberrp Cafee from JHatne 

One egg, cup sugar, butter size of an egg. Large cup 
sweet milk, teaspoon soda, two teaspoons cream tartar. 
Pint and a half of blueberries. Flour. 

Mrs. Jasper Cairns 



35 



(Bin^tv ^rop Cake 

One cup butter, two sugar, one black molasses, cup sour 
milk ("clabber"), four or five cups flour, three eggs, two 
teaspoons soda, four teaspoons ginger. This batter is 
unique, as it can remain in an ice box and the cakes baked 
from time to time, making it convenient to serve for the 
unexpected guest. I have baked cakes from this batter 
sz'x weeks after it was made and they were delicious. 
Cream the butter and sugar, dissolve soda in sour milk, 
add salt and molasses. Beat eggs well before adding to 
the batter, sift ginger into the first cup of flour. Add flour 
a cup at a time, till stiff as can be stirred. Drop batter 
from a teaspoon into pan for baking, using care to have 
spoon full of batter well separated, as they puff up and 
spread as they bake. 

Mrs. Minton Dyke Clarke 

^5 

familp potttiU Cake 

One pound each of flour and sugar, half pound butter, five 
eggs, cup of cream, two teaspoons baking powder. 

Mrs. Richard P. Holeman, Riverton, N. J. 
Colony Fifteen 

PellolB ^npl Cake 

Whites seven eggs, yolks of five, one and a fourth cups 
sugar, cup flour, scant one-third teaspoon cream tartar, 
pinch of salt added to whites before beating, flavor to 



36 



taste. Sift and measure flour and sugar, and set aside. 
Break the eggs, placing whites and yolks in separate 
bowls. Beat yolks very stiff, whip whites to a foam, add 
cream tartar and whip till stiff. Add sugar to whites and 
beat in three yolks, flavor and again beat, add flour, 
beaten in lightly. Bake in moderate oven from twenty to 
forty minutes. 

Mrs. Leverett F. Crumb 

Com ^tarcl^ Calie 

Scant half cup butter, cup sugar, yolks of two eggs, tea- 
spoon almond extract, half cup sweet milk, one and a half 
cups flour, two tablespoons corn starch, teaspoon baking 
powder, whites two eggs. Mix in the order given, mixing 
corn starch and powder with the flour. Bake in shallow pans. 

Mrs. Thomas M. Taylor 

*Beii3 ^nsIanU election Ca^ie 

Two pounds flour, one and a half pounds sugar, one-half 
pound lard, eleven ounces butter, three-fourths pint milk, 
one yeast cake dissolved in one-half pint water, three 
eggs, grated peel one lemon, one wine glass rum, mace, 
half teaspoon soda, one pound seeded raisins, half pound 



* Editor's Note.— In New England in olden times, luncheon was 
served by the ladies at elections. Here the name originated and this 
formula was used. 



37 



citron. Mix at night, place in pans. Bake in the morning. 

Slow oven. Mrs. Chas. D. Van Winkle, Brooklyn 

Colony Eight 

^8 ^5 

|)artforli Election Cake 

In one cup warm milk and one-half Fleishman's yeast 
cake, put in sufficient flour for a rather stiff batter. When 
light, add a generous cup butter; after beating to a cream, 
add the milk, two cups sugar, four beaten eggs, two table- 
spoons brandy, nutmeg, little mace, one large cup seeded 
raisins, citron. After thoroughly mixing, place in well 
buttered pans and leave till light enough to bake. If 
necessary, add flour to make right consistency to drop 
from a spoon. 

Mrs. B. F. Hobron 

One pound each of flour, sugar and butter. Ten eggs, 
wine glass half sherry, half brandy, one nutmeg. Cream 
butter and sugar together till very light, add beaten yolks, 
then half the flour in which nutmeg has been grated, the 
liquor, remaining flour and whites well beaten. Bake 
twenty minutes in patty pans. 

Mrs. Horace S. Ely 

Porifc Cake 

One pound pork, one pound raisins, one pound currants, 
eight eggs, two cups molasses, three cups sugar, four cups 



38 



flour. Chop pork very fine, mix with sugar and eggs, add 
molasses, flour, raisins and currants. 

f nitt Coffee Cafee 

One cup each sugar, butter, molasses, strong coffee. One 
egg, small tablespoon each of cloves, cinnamon and mace. 
Two pounds seeded raisins, two pounds currants, half 
pound citron, half pound figs, teaspoon soda. Three and 
one half cups flour. Flavor to taste. 

Mrs. Leverett F. Crumb 

^6 

Cream ^pouffe Cafees 

Two eggs, cup cream, cup powdered sugar, one and a 
half cups flour, one and a half teaspoons baking powder, 
salt. Break eggs in a measuring cup and beat thoroughly. 
Add cream, overflowing the cup. In a bowl, put the 
sugar and salt, pouring over them the cream mixture, 
stir till blended. Sift powder twice with the flour, stirring 
all together five minutes. Butter and lightly flour the 
patty pans, bake thirty minutes. When cool, ice the little 
cakes with thirteen teaspoons powdered sugar and white 
one egg. Stir till thick. These are delicious with ice 
cream. 

Mrs. Jacob Hess 

5^ 

Cream Catie 

Cup sugar, four eggs, yolks and whites beaten separately, 
cup flour, two teaspoons baking powder, salt. 



39 



Cream f tllms 

Pint of milk, two eggs, half cup sugar, scant half cup 
flour, vanilla, boil the milk, add the ingredients. Tear 
open the cake and spread in the cream. 

Mrs. Richard Henry Greene 
.j« S 

i^ponjc Cake 

Four eggs, cup sugar, cup flour, tea spoon baking powder, 
half tea spoon lemon extract. Beat eggs without separ- 
ating, then sugar flour and baking powder. Pour at once 
into tins, baking in quick oven. 

Mrs. B. Franklin Hibbard 

Q^S 

^Ittebrrrp Cakt 

Two cups flour, one milk, half sugar, one egg, two tea- 
spoons baking powder, pint blue berries. Ser\^e hot with 
butter. !sIarion Chase Baker 'Mrs. G. M.) 

.j< .J* 

EaiseJi Loaf Cafee 

One and a half cups milk, cup sugar, one cup yeast, add 
flour for stiff batter. When very light, cream one cup 
sugar, and one cup butter. Add yolks two eggs and white 
of one (using the remaining white for frosting). Mix with 
the light batter. In the morning add cup seeded raisins, 
one-fourth teaspoon soda, dissolved in hot water, % grated 
nutmeg, and pour into two large or three small circular 
baking tins. Let stand in warm place one hour and bake. 

Mrs. Augustine Sackett 



40 



Light Part. One-third cup butter, three-fourths cup sugar 
half cup milk, one and one-quarter cups flour, teaspoon 
baking powder, whites two eggs beaten stiff. 
Dark Part. One-third cup butter, half cup sugar, half 
cup molasses, one-fourth cup milk, one and one-fourth 
cups flour. Yolks two eggs, one whole egg added, one 
teaspoon baking powder, one-fourth teaspoon cloves, cin- 
namon and little nutmeg. Stir together in one pan and 
bake. 

Lizzie Woodbury Law 

^€ 

Cream Sponge Cake 

Beat one egg five minutes, add two eggs and beat; one 
cup sugar, beat again; add one cup sifted flour in which is 
a teaspoon baking powder, add one teaspoon salt. Mix, 
beating thoroughly. Then stir in half cup hot milk, tea- 
spoon lemon extract. Use egg beater instead of spoon. 

Mrs. Frank Nichols, Boston 

£)eUcate Cai^e 

One cup sugar, half cup butter, half cup milk, one and 
one-half cups flour. One good size tea spoon baking 
powder. Whites three eggs. 

Mrs. J. D, Bryant 

Spouffe Catte 

Ten eggs, their weight in sugar, and half their weight 



41 



in flour. Juice and rind of one grated lemon. Bake in 
quick oven. 

Mrs. B. F. Hobron 

5^ 

*^onation Cake 

One cup butter, two cups sugar, two eggs, cup milk, two 
cups chopped raisins. Four cups flour, teaspoon soda, two 
teaspoons cream tartar sifted with flour. Half teaspoon 
nutmeg, one of cinnamon and two tablespoons brandy 
or wine. Beat butter and sugar, add eggs, well beaten, 
milk, flour, then raisins dredged with flour. 

Mrs. Thomas Wallace 

C|)OCDlate Catic 

Melt two squares chocolate with butter size of an egg. 
One cup sugar, half cup milk, salt, teaspoon vanilla, 
scant cup flour, with a teaspoon cream of tartar, and half 
a teaspoon soda. Two eggs beaten in one at a time. 

Mrs. Albert H. Bickmore 

Whitt iHottntatn Cake 

Two cups sugar, two-thirds cup butter, whites seven eggs, 
well beaten, two-thirds cup sweet milk, two cups flour. 



* Editor's Note.— In the original recipe published in cook book 
of 1812, this recipe calls for four eggs, but states that when made for 
donation to ministers only two eggs were used. 



42 



cup corn starch, two teaspoons baking powder Bake in 
jelly cake tins. 

frofiitins for abolie 

Beat whites three eggs with sugar, not quite as stiff as for 
usual frosting. Spread between the cake, add grated 
cocoanut. Put cakes together. Arrange cocoanut in high 
mountain on top. 

Florence L. Adams 

5^ 

loaf Caike 

Three coffee cups milk, two sugar, one yeast, add flour 
sufficient for stiff batter. When light add two cups sugar, 
two cups butter (or one cup lard and butter mixed), whites 
three eggs, two nutmegs. Let it raise (like bread). Add 
raisins and citron. Makes four large loaves. 

Mrs. Jasper Cairns 

^5 

Citron Caike or But Cake 

Two cups sugar, half cup butter, two eggs, cup milk, 
three cups flour, two teaspoons baking powder, flavoring, 
cup chopped nut meats dredged with flour. 

Mrs. Benjamin A. Jackson 

^mall IJounli Caikes 

Three fourths cup butter, one cup sugar, cup of flour, 
with teaspoon baking powder sifted in, salt, four eggs. 
Cream butter and sugar, add one egg at a time, alter- 



43 



nating with little of the flour. Bake in small muffin pan 
in quick oven. This rule is not good for loaf cake. 

Mrs. Wm. R. Eakins 

€pceUetit ^ponffe Cake 

Three-fourths pound powdered sugar, seven eggs, six 
ounces flour, rind and juice of one lemon. Boil sugar in 
four tablespoons water. Beat eggs separately, then mix, 
and pour boiling sugar over them. Add lemon and flour 
as quickly as possible. Bake in quick oven twelve or 
fifteen minutes. 

Mrs. G. M. S. 

Coffee Cafee 

Cream one-half cup butter and three-fourths sugar, two 
beaten eggs, half cup molasses, one and one-half cup 
flour, half cup cold coffee, half cup seeded raisins, three- 
fourths teaspoon allspice, one-half of soda. Oven not to 
hot. 

Mrs. T. Y. Crowell 

^( 

©ranje Cake 

Four eggs beaten separately, leaving one white for frosting. 
Beat, two cups granulated sugar, little salt, juice and 
grated rind one orange, teaspoon extract lemon, half cup 
cold water, two heaping teaspoons baking powder. Mix 
in two cups flour. Bake in three layers. 



44 



jFtlUttff 

Juice and grated rind one orange, two and a half cups 
powdered sugar, teaspoon lemon extract, white one egg. 
Beat well, place between each layer and on top. 

Mrs. Richard Henry Greene 

fl^S 

Caramel laper Cafee 

One-half cup butter, two cups sugar, cup milk, three cups 
flour, four teaspoons baking powder, beaten whites of four 
eggs, teaspoon vanilla. Bake in three layers. 

jfrofitms: anil JFtllms; 

One and one-fourth cup brown sugar, one-fourth cup white 
sugar one-fourth cup water, one-fourth teaspoon cream tar- 
tar. Boil to thread 240°. Pour over beaten whites of two 
eggs. Beat till cold. Add half cup chopped walnuts. 

Mrs. D. H. Roberts 

5^ ?^ 

Four and one-half cups flour, three eggs, cup butter, cup 
sugar, cup cider, ground cloves, nutmeg, cinnamon, tea- 
spoon saleratus; dissolve saleratus in little warm water. 



* Editor's Note. — This formula was used for cake made especially 
for house raising events. 



45 



Pour in the cider and stir into the cake. Bake in hot 
oven. If quantity be too large the recipe may be divided. 

Mrs. George Beveridge, Brooklyn, N. Y. 
Colony Seven 

^8 

(!5ranli mother's fruit Caie 

Soak over night a cup dried apples, chopped. Simmer in 
one cup molasses for five or six hours till thick and fruity. 
Add cup sugar, third cup butter, half cup sour milk, one 
egg, teaspoon soda, two of cinnamon, one of cloves, mace, 
two cups flour, cooked apples. Bake from forty to sixty 
minutes in moderate oven. Favorite wedding cake in 
nineteenth century. Mrs. Thomas R. Almond 

|^0t ^ater ;§)poag:e Cafee 

Cream yolks six eggs, and two cups sugar. Beat whites of 
eggs stiff and dry. With the yolks and sugar stir half a 
cup boiling water, juice and grated rind small lemon, the 
whites beaten, and two cups pastry flour. 

Fanny R. Griswold Ely 

^8 

l^mptttre Catie 

One cup (Judges V. 25) 

Three and one-half (I. Kings, IV. 22) 
Three cups (Jeremiah VI. 20) 

Two cups (I. Samuel XXX. 12) 



46 



Two cups (I. Samuel XXX. 12) 

One cup (Genesis XXIV. 17) 

One cup (Genesis XXIV. 17) 

Six (Isaiah X. 14) 

One tablespoon (Exodus XVI. 21) 
Spices to taste (I. Kings, X. 10) 

Follow Solomon's advice for making good boys, and you 
will have good cake. *(Psalms XIII. 14). 

Mrs. Duane H. Clement 

5^ 

Sponge Cafee 

Eighteen eggs, one and one-half pounds pulverized sugar, 
half pound flour, juice and a handful grated lemon rind. 
Beat eggs separately. Add sugar and yolks, juice and 
rind of lemon, then the whites of eggs. Flavor to taste. 
Add flour last, beating in very lightly. This cake has al- 
ways taken the prize. 

Mrs. W. W, Andrews, Cincinnati, Ohio 

JJerfect fruit Cate 

Stand in warm water over night three cups dried apples. 
Strain off the water. Chop apples, and simmer two hours 
in three cups molasses. Add two eggs, cup sugar, cup 
milk, half cup butter, two heaping teaspoons baking powder, 
two teaspoons cinnamon, two of cloves, two of nutmeg, one 
package currants, one package seedless raisins, and enough 

*Should read Proverbs XXIII. 14 



47 



I 



flour to let batter drop. Bake steadily four hours in mod- 
erate oven. Dry out in oven. This recipe fills two pans. 

Mrs. L. Frank Barry 

Slpple ^auce Cafee 

Cup sugar, half cup butter, one and a half cups apple 
sauce, slightly sweetened, cup raisins, two of flour, teaspoon 
soda, half teaspoon cloves, teaspoon cinnamon, one-half 
teaspoon nutmeg, salt, five cents worth preserved citron. 
Mix baking soda with apple sauce before adding. 

Julia P. Hull 

Caramel Cattc 

One egg, cup sugar, tablespoon butter, two-thirds cup milk, 
two cups flour, two teaspoons baking powder, two cakes 
grated chocolate. Bake in layers. 

filUng: 

Two cups sugar, butter size of an egg, two-thirds cup milk, 
and boil four minutes. Vanilla. Cool and spread between 
layers. 

Mrs. Albert S. Newcomb 

CI)Dcolate ftlltng: 

Pour into a double boiler, a cup milk, half cup cold water, 
cup sugar. When it boils add heaping .tablespoon corn 
starch, two of cocoa, made smooth in little water. As it 
begins to thicken, remove from fire, and stir in one well 
beaten egg. 

Mrs. E. W. Peet 



48 



|)artf0ti[ Election Cafee 

Four and a half pounds flour, two and a half sugar, two 
and one quarter butter, half ounce grated nutmeg, one- 
half pound sliced citron, half ounce mace, tumbler of 
brandy and sherry mixed, two pounds raisins, four eggs. 
At noon begin making this cake. Cream butter and sugar 
adding quart warm milk and either half pint brewers' yeast, 
or cake and a half compressed yeast. Beat mixture well. 
Cover pan with thick towel and set in warm place to rise. 
At night, add sugar, spices and eggs. Put pan in moder- 
ately warm place for second rising. In the morning early, 
add fruit, wine, grated lemon peel, half teaspoon extract of 
rose. Pour into pans lined with buttered paper, and stand 
an hour. This rule makes seven loaves, which require 
from an hour to an hour and a half to bake, according to 
oven. Half teaspoon soda dissolved in warm water, 
stirred into the batter just before it is put into pans, is an 
improvement. 

Mrs. William K. Tillotson. 

Half pint sugar, white one egg. Boil sugar in four table- 
spoons water till it "spins a thread " about four minutes. 
Pour over the beaten white and stir a little. 

Mrs. G. M. S. 



49 



-iSoileU Jrofittna: 

One cup sugar, six tablespoons water. Let boil until it be- 
gins to "spin," stir in slowly beaten white one egg. 

Mrs. Joseph D. Bryant 

Make an icing with one-fourth cup pineapple juice and cup 
sugar, boiled together. Stir in teaspoon lemon juice. Re- 
move from fire. Pour very slowly over the hot syrup the 
white of an egg, beaten stiff. Beat steadily till frosting is 
nearly cold, when spread on cake. 

Mrs. F. F. Grant 

%^ 

filling: for ©nfiitoecteneU Cratttcrc 

Roquefort cheese, moistened with sherry, spread between 
thin crackers, makes a dainty bit. 

Mrs. Frank M. Jaqua 

iHrs;. ^rttpit'fi! ^Fumblefi, 1775 

Two and a half pounds flour, two pounds butter, two 
pounds sugar, six eggs, two teaspoons cinnamon, glass of 
wine. Vinegar from pickled peaches is a satisfactory 
substitute for wine. 

Helen L. Miller. Utica. N. Y. 
Colony Nine 



50 



Candy 

iftlectat CanUp 

Two cups granulated sugar, half cup Karo com syrup, half 
cup water, whites two eggs. Boil sugar, syrup and water 
till brittle when tried in cold water. Remove mixture from 
the fire, add the beaten whites slowly. Flavor with vanilla. 
Add chopped English walnuts if desired, beat till very 
stiff. Drop on wax paper in hard lumps. 

Mary C. Seward 

Chocolate jFuUp 

Cup creamy milk, cup Baker's unsweetened chocolate, three 
cups granulated sugar, butter the size English walnut, pinch 
salt, few drops vanilla. Stir milk and sugar together, when 
hot add chocolate, boiling fifteen minutes. Add butter, salt 
and vanilla. When thick, pour on buttered tins, cut in 
squares. 

Edith A. Brockett 

5^ 

jFlag; CanUp 

Take any quantity desired of maple sugar, add a little 
water, and grate in sweet flagroot. Boil till it will harden 



51 



in cold water, pour on a buttered platter, crease in squares. 
An excellent substitute for the old fashioned sugared sweet 
flag. 

Mrs. Annette L. Place 

•^ft 

Jlaple Cream 

Two cups maple sugar, half cup cream. Let it boil until 
it " hairs," then stir in a cup of butternuts. Pour on but- 
tered tin, cut in squares when almost cold. 

Mrs. Annette L. Place 

JHapIc Cream CanUp 

Two cups brown sugar, half cup milk, butter, size of wal- 
nut, teaspoon vanilla, small cup English walnuts. Boil 
sugar and milk eight minutes. Add butter, nuts, flavoring. 
Boil all together. Remove from fire, stirring till creamy. 

Mrs. William M. Whitney, Brooklyn 
. Colony Eight 

Proton ^tiffar anti Jftlut CanUp 

One pound walnuts, chopped fine. One pound brown 
sugar, one fourth cup butter, half cup cream or milk. 
Boil till thick (not brittle). Remove from fire, add tea- 
spoon vanilla, whip till light, pour in pan just before it 
hardens. 

Mrs. Sarah E. Bourne 



52 



Two cups brown sugar in chafing dish. Stir in enough 
condensed milk to make a thick paste. Add little warm 
water as possible to prevent burning. When thoroughly 
heated, add butter size of a large egg. Test in water, 
when the bubbles break on the boiling mixture. Fudge 
should " fudge " in the water. Remove from fire. Beat 
till candy sugars around edges. If nuts are to be added, 
beat them in. If chocolate fudge is to be made, add two 
squares Baker's chocolate with the warm water. Turn 
in buttered pan, mark in squares, when slightly cool. If 
fudge is beaten too long, it becomes hard and cannot be 
turned out smoothly. A New England College recipe and 
easy to make. 

V. O. 

JJeanttt CanUp 

Roll shelled peanuts very fine. To one cup nuts allow 
a cup granulated sugar. Put sugar in a smooth lined 
sauce pan over a hot fire and melt quickly stirring con- 
stantly. Place rolled nuts in shallow dish in oven to heat. 
Keep tins well buttered and hot on back of range. As 
soon as sugar is melted and begins to color slightly, pour 
in the hot peanuts, and remove from fire at once, pouring 
into the buttered pans in thin layers. As soon as candy 
is cold, it can be broken into in thin, crisp chips. 

Mrs. William M. Whitney, Brooklyn. 
Colony Eight 



53 



VARIETY ALONL gives |oy. 
The sweetest meats, the soonest cloy. 



Cookies, Corn Bread, Cakes, Doughnuts, 
Gingerbread, Muffins, Waffles 

3f(il)nnp Cake 

One pint scalded Indian meal, thinned with creamy milk, 
tablespoon and a half of sugar, half teaspoon salt. Fry 
in butter. 

Mrs. Benjamin A. Jackson 

Beto CnfflanU jfrieU Cakes 

Do not confuse these with " doughnuts," which are made 
of dough, raised with yeast. Beat an egg in mixing bowl, 
add one and one-fourth cup sugar, cinnamon, nutmeg, 
salt, cup sour milk, tablespoon melted lard. Sift one- 
fourth teaspoon cream tartar in three cups flour, and tea- 
spoon soda. Stir ingredient^ together, adding more flour if 
necessary. Flour the board, cut about a fourth of the 
dough for each rolling. Use round biscuit cutter, and top 
of salt shaker to cut a hole from the center. Melt and 



54 



strain equal parts hot lard and suet, fry the cakes in 
mixture turning them frequently. It is better for one 
person to fry and one to roll. 

Mrs. E. W. Peet 

if*itit Cookies 

One and a half cups sugar, cup butter, three eggs, table- 
spoon molasses, three tablespoons warm water, two and 
three-fourths cups flour, teaspoon soda, teaspoon cinna- 
mon, cup chopped raisins, cup nut meats. Drop from 
spoon on well-buttered baking pan. 

LiLLA Manning Briggs 

Cootiies 

One cup butter, two sugar, two eggs, cup sweet milk, two 
teaspoons baking powder. Enough flour to mix. Knead, 
roll and cut. 

Mrs. William W. Crossley 

^Intfiie ^ecH Coofetes 

Quart flour, measuring cup butter, cup granulated sugar, 
three eggs, four teaspoons baking powder, one and a half 
tablespoons anise seed. Thoroughly mix butter, flour and 
anise seed, add sugar. Beat eggs till light and add. Roll 
thin and cut in a leaf pattern cookie cutter. Moisten top 
each cake with a little milk. Sprinkle over granulated 
sugar. Bake in hot oven. Delicious. 

GERTRUDE F. Hess (Mrs. Jacob), Philadelphia. Penn. 



55 



^tttprtge §)U^^v Coofeieg 

One and a half cups brown sugar, two, eggs, two-thirds cup 
shortening, half cup sour milk, two teaspoons baking pow- 
der, half teaspoon soda, teaspoon lemon juice, grated nut- 
meg, enough flour for soft dough. Sugar the tops and roll 
thin. 

Cup chopped raisins, half cup sugar, half cup water, tea- 
spoon flour. 

Mrs. Edward J. Pattison, Boston, Mass. 

^6 

^ptUer Corn Catte 

Heat a tablespoon butter in a spider, turning all around 
that butter may cover bottom and sides. Sift together a 
cup golden Indian meal, cup flour, teaspoon salt, a fourth 
cup sugar, two heaping teaspoons baking powder. Beat 
an egg, adding half cup milk. Mix all quickly. Pour 
into hot spider. Bake from twenty to thirty minutes. Turn 
spider down on large plate. Carry to the breakfast table 
whole. 

Mrs. Thomas French, Jr., Buffalo, N. Y. 
Colony Two 

JHolasigcfii Caike 

One cup molasses, cup sugar, cup butter or butter and lard 
mixed, three eggs, cup milk, small teaspoon saleratus, dis- 



.56 



solved in milk, cinnamon, cloves, three cups flour. Melt 
the butter and lard, and add flour last. 

Mrs. George Beveridge, Brooklyn 
Colony Eight 

Epc pan Cafees 

Two cups rye meal, cup flour, four large greening apples, 
half teaspoon saleratus, four large tablespoons sugar, two 
eggs. Chop apples. Mix with sweet milk a batter stiffer 
than for griddle cakes. Fry in deep fat. 

Mary C. Sherman 

€rt£ip (linger Cafee 

One and a half pounds flour, half pound lard, half pound 
granulated sugar, pint molasses, four tablespoons ginger, 
tablespoon cloves, one of cinnamon. 

Mrs. Henry B. Shute 

5^ 5^ 

i)oft ^mg:cr ^reaH 

One egg, two-thirds cup molasses filled up with sugar, half 
cup butter filled with boiling water, teaspoon soda, scant 
cup flour. Spice to taste. 

Mrs. Albert H. Bickmore 

lape ^rop Caik^fi 

Cup rye, cup flour, two tablespoons sugar, one egg, tea^^^ 
spoon baking powder, salt, milk sufficient to make the 



57 



mixture drop. Drop from teaspoon into deep hot fat. 
Drain on paper. 

Mrs. M. S. Ayers 

One-third cup butter, one-fourth cup molasses, cup flour, 
cup chopped walnuts, one-third cup sugar, one egg, one- 
fourth teaspoon salt. Bake in thin sheets on buttered tms. 

Mrs. H. Herbert Knowles 

Three heaping cups bread dough, cup sugar, one egg, half 
cup butter and lard mixed, half cup milk, cinnamon, half 
cup currants. Mix well. If too soft to shape, add flour. 
Let raise till light. Mould in buns, and raise in pan till 
very light. When nearly baked, wet tops with sugar and 
milk. 

I\Irs. Edward A. Tuttle 

One cup sugar, half cup butter, two eggs, half cup flour, 
two squares chocolate, cup chopped walnuts, vanilla. 
Spread on shallow buttered pans. Crease in small squares 
before cool. 

Mrs. Francis Jarvis Patten 

5^ 

Four eggs, pint sugar, cup butter, cup sweet milk, pint 
and a half flour, two teaspoons baking powder, one 



58 



cloves, one cinnamon, grated nutmeg. Reserve the two 
whites for frosting. Bake in square tins. 

Mrs. Frank Churchill 

5^ 4^ 

Coolitefi; 

Cream a cup butter with one and a half cups sugar; 
three beaten eggs, cup seeded and chopped raisins and 
nuts, teaspoon soda in one and a half tablespoons hot 
water, teaspoon cinnamon in three and one-fourth cups 
flour, leaving a little flour in which to roll raisins and 
nuts. Drop from a spoon on buttered pan and bake slowly. 

Mrs. B. Franklin Hibbard. 

^ate Coofeiesi 

One cup sugar, two-thirds cup butter, large cup chopped 
dates, salt, half teaspoon vanilla, half teaspoon cassia, 
one egg. Beat all together. Add teaspoon soda, two 
cream tartar, in two cups flour and sift. Add lastly, 
half cup of milk (or water). Use sufficient flour to make 
a stiff dough. 

Mrs. Frederick Nichols, Boston, Mass. 
^Hrg* Beto C^nslants Corn ^mU 

Cup flour, half cup yellow corn meal, cup milk, egg, 
three teaspoons baking powder, half cup sugar, sift flour 
and powder together, add the meal. Cream a teaspoon 



59 



butter with flour and meal, beaten egg, meal last. Bake 
about thirty minutes in hot oven. 

Mrs. John Lyttleton Lyon 

t(^^ 

Corn Cafee 

One cup corn meal, cup flour, two small teaspoons baking 
powder, half cup sugar, one egg, cup milk, tablespoon 
melted butter, salt. Add butter last. 

Emma G. Beveridge (Mrs. Geo.), Brooklyn 
Colony Eight 

Two-thirds cup butter, two cups sugar, tablespoon ginger, 
two eggs, cup milk, three cups flour, two teaspoons baking 
powder. Spread on well buttered shallow pans. 

Mrs. Thomas M. Taylor 

§)oft (^iufferbteati 

Half cup molasses, one-fourth cup sugar, one-fourth cup 
melted butter, half cup sour milk, half teaspoon "Cow 
Brand " soda, (if milk be very sour, use three-fourths tea- 
spoon), well beaten egg, half teaspoon powdered ginger, 
half teaspoon cinnamon, cup flour, heaping teaspoon mo- 
lasses. Pour molasses in mixing bowl, add sugar, melted 
butter, egg, stirring constantly. Dissolve soda in little cold 
water, adding the half cup sour milk; add this mixture part 



60 



at a time to molasses mixture. More stirring. Add flour, 
baking powder, ginger, cinnamon. Beat one hundred times. 
Pour into deep pie dish lined with buttered paper. It 
easily burns, so have pan and paper well buttered. Mod- 
erate oven twenty minutes. 

Mrs. Benjamin N. Scudder 

^5 

Two beaten eggs, cup milk, one-half teaspoon salt, five 
tablespoons melted butter, eight teaspoons sugar, two tea- 
spoons baking powder, three cups flour, one and a half 
cups huckleberries. Mix well, pour into large square pan. 
Bake half an hour in hot oven. Do not cut the cake, but 
break it as served. 

Mrs. Sara T. Kinney 

^ttcfeleberrp Cakes 

Pint sifted flour, two teaspoons baking powder, one-fourth 
cup butter, half cup sugar, one egg, yolk and white beaten 
separately, cup milk, cup huckleberries. Cream butter and 
sugar, add yolk, milk, flour, white of egg, berries. Bake in 
gem pans, If boiled two hours in a tightly closed pail 
makes nice pudding. 

Mrs, Richard P. Holeman, Riverton, N. J. 
Colony Fifteen 



6i 



Wixi% farm -^SreaMast Czkt 

Cream two eggs, and one-fourth cup sugar. Dissolve a tea 
spoon soda and one of salt in cup of sour milk, add one of 
sweet milk, one and two-thirds cup granulated corn meal, 
and one-third cup flour. IMelt in a deep pan two table- 
spoons butter, using plenty on sides of pan. Pour in the 
batter, add a cup of cream; do not stir. Bake from twenty 
to thirty minutes. When cooked there should be a layer 
of custard through the cake. 

E. Marguerite Lindley 

E^m ^nslanU iHolasses Caike 

Cup New Orleans molasses, cup sugar, cup cold water, 
half cup butter, three cups white flour, two eggs, salt. 
Dissolve teaspoon soda in the water. Add pinch cinna- 
mon, cloves and nutmeg. 

Mrs. Albert S. Xewcomb 

i^quafi^ Caferfi! 

Cup sifted squash, cup milk, two cups flour, egg, table- 
spoon sugar, tablespoon butter, two teaspoons baking powd- 
er, half teaspoon salt. 

Mrs. Richard P. Holeman, Riverton, N. J. 
Colony Fifteen 
^ ^ ^ 

EI)otie SFslanU 3rol)niip Cafee 

Heat in the oven in a mixing dish five minutes, cup white 
Indian meal and half teaspoon salt. Pour over boiling 



62 



water for a thick batter, small piece butter, teaspoon 
sugar, two tablespoon milk. Cover and let stand a while. 
Fry on griddle with plenty of fat of half butter and half 
lard. Drop by spoon fulls, pressing each cake flat with 
spoon. Just before turning, place a bit of butter in the 
centre of each cake. After turning it is well to set them 
to the back of the range as they need much cooking. 
Serve with syrup. They are excellent split and toasted, 
and served as cream toast. 

Grace Peckham Murray. 

(3in%tx Cootiiefii 

Seven cups sifted flour, one sugar, one molasses, teaspoon 
soda, tablespoon vinegar, one egg, heaping tablespoon gin- 
ger. Put flour in mixing bowl, making a depression in the 
centre, turning ingredients into this hollowed space.. Dis- 
solve soda in little warm water, knead dough well, with 
hands. If too stiff, add little molasses. Roll i^m, cut 
out, bake quickly in hot oven. A family recipe in use 
over fifty years. 

Mrs. Homer Irvin Ostrom. 

Corn jfrttters 

Six grated ears corn, two eggs, beaten separately, table- 
spoon flour, two tablespoons milk, pinch baking powder 
salt and pepper. 

Mrs. James E. Burns. 



63 



Ctttllerfi; 

One tea cup sugar, one butter, one sweet milk, four eggs, 
nutmeg, flour to make sufficiently stiff to roll out. 

Effie M. Rockwell. 

Half pound butter, six eggs, half pound powdered sugar, 
twelve tablespoons corn starch, four tablespoons flour, tea- 
spoon vanilla. Sift flour, powder and cornstarch together 
four times, add the eggs beaten light with the sugar and 
butter, vanilla. Bake in gem pans. These are excellent. 

Mrs. Francis Jarvis Patten. 

Eeec^ Cake or f nUian jHeal £)rop Cafee 

Scald cup white Indian meal, containing teaspoon sugar, 
one-fourth teaspoon salt, and boiling water to make a 
thick batter. Cool a little, add a well beaten egg, heaping 
teaspoon baking powder. Drop from spoon into boiling 
fat and fry brown or mould in balls. Cook thoroughly. 

Grace Peckham Murray. 

%^ 

One cup sugar, tablespoon melted butter, two eggs, salt, 
nutmeg, cup milk, three and one-half cups flour, three tea- 
spoons baking powder. If " Presto " flour is used, no bak- 



64 



ing powder is required. Flatten the dough with hands, 
do not use rolling pin, cut out with doughnut cutter. 

Mrs. John Lyttleton Lyon. 

One cup sugar, half teaspoon salt, nutmeg, cup sour milk 
(not too old), teaspoon boiling lard. Break an egg into 
above ingredients. Use sufficient flour to easily handle, 
sift in a level teaspoon soda, and scant half teaspoon 
cream of tartar. Roll out. Cut half an inch thick. 

Mrs. Warren L. Goss, Rutherford, N. J. 
Colony Six. 

^8 

One cup flour, salt, heaping teaspoon baking powder, table- 
spoon sugar, two tablespoons shortening, enough milk to 
make a batter, three-fourths cup blue berries, rolled in 
flour. This recipe makes eight gems. 

Florence Fuller Saunders (Mrs. H. R.). 

^8 

©atmeal Oems 

Two-thirds cup (Quaker Oats) oatmeal, filling cup nearly 
full with water, remain over night. In the morning beat 
an egg, add oatmeal, two-thirds cup sweet milk, table- 
spoon sugar (omit if preferred), butter, size of a . large 
hickory nut, teaspoon salt, one and a half teaspoons baking 



65 



powder, sifted in flour enough to make little stifEer than 
griddle cakes. Bake in heated gem pans in hot oven. 

Mrs. Duane H. Clement. 

©atmeal loafers 

- Two eggs, cup sugar, two tablespoons melted butter, 
heaping teaspoon baking powder in two and a half cups 
uncooked Quaker Oats. Drop with teaspoon on buttered 
tin and bake. 

Mrs. Robert T. Marsh. 

a.pple Jlttffins! 

One egg, cup milk, two and a half cups flour, three-fourths 
cup sugar, four finely sliced apples, two teaspoons baking 
powder, tablespoon butter. Apples should be added last. 

Mrs. Lovey S. Holden. 

5^ « 

Two eggs, two tablespoons sugar, two cups flour, cup milk, 
one and a half teaspoons baking powder, pinch salt. 
Bake a delicate brown in hot oven. 

Mrs. J. William Watson, Coronardo, Col. 
Colony Five 

Corn Jlttffins 

Cup and a half yellow meal, same of white flour, table- 



66 



spoon baking powder, cup sugar, half cup lard, two eggs, 
salt, vanilla. Mix with cold water. 

Mrs. Dearborn J. Adams. 

^€ 

^reaMast JHuffins 

One egg, three tablespoons melted butter, tablespoon sugar, 
cup sweet milk, two teaspoons cream tartar, teaspoon soda, 
two cups flour. 

Mrs. B. Franklin Hibbard. 

Mix two cups Dr. Johnson's Educator Bran, with scant 
cup flour, two teaspoons saleratus, salt. Add one-third 
cup molasses, cup milk. Pour into a well greased muffin 
tin. Bake forty-five minutes in moderate oven. Excellent. 

Mrjs. Frank M. Soule, Montclair, N. J. 
Colony Three 

i 

5^ 

CtDin JHountain ^reaikfast JHuffins 

Four level tablespoons butter, one-fourth cup sugar, an 
egg, cup of milk, two cups flour, three level teaspoons 
baking powder. Cream butter and sugar, add beaten egg, 
flour, milk, pinch of salt. 

Mrs. W. H. Tappan 



67 



Two cups sugar, two cups butter, two eggs, three teaspoons 
baking powder, flour enough to roll out. 

L. C. S. 

^€ ^8 

Wn Wtt& 

One-fourth pound butter, same of sugar, two eggs. Beat 
butter to a cream, gradually beating in the sugar, then 
eggs, beaten separately. Bake twenty minutes in Lap- 
lander pans, 

Mrs. William E. Fuller, West Union, Iowa 

Half pint molasses, half cup butter, after being melted, 
tea spoon soda, dissolved in little warm water. Teaspoon 
ground ginger, salt. Leave on ice all night. Roll thin, 
cut out and bake. 

Mrs. Isadore A. Cameron 

^C0tc!) JHacaroons 

Cup of sugar, two eggs, even tablespoon butter, two cups 
oatmeal or rolled oats, teaspoon baking powder, one-fourth 
teaspoon each of salt and almond extract, half cup chopped 
peanuts. Stir well, drop from a teaspoon, about two inches 
apart on a buttered tin. Bake fifteen minutes in slow 
oven. If nuts are not desired, use half cup more oats. 
This formula makes about fifty cakes. 

Mrs. William M. Whitney, Brooklyn 
Colony Eight 



68 



\ 



Quart flour, teaspoon salt, two and a half teaspoons baking 
powder, tablespoon melted butter, two eggs, one and a 
half pints milk. Mix till a soft batter drops from spoon. 
Have waffle irons hot and well greased each time. Fill 
iron two-thirds full. Close it, when brown turn on other 
side. 

Florence Guernsey 

esff Eoiis 

Two eggs, two cups flour, two cups sweet milk, small piece 
butter. Beat well. Bake in roll pan in quick oven. 

Mrs. Isadore A. Cameron, Augusta, Maine. 

^antf Carts 

One and a half pounds butter, two pounds sugar, three 
pounds flour, an egg. Mix like cookies. Roll thin. Brush 
with white of egg, sugar and cinnamon. Cut out diamond 
shape and in each, place three blanched almonds. 

Mrs. Theodore F. McDonald 

8^ 

One cup sugar, half cup butter, half cup milk, 'teaspoon 
baking powder, one egg. Sufficient flour to roll out. 

Mrs. William Wilson Crossley 



69 



A pinch of this and a handful of that, 
Our grandmother's old time cooking : 

With each receipt in her mind quite "pat," 
A guess without e'er looking. 

But now no kitchen is quite complete 
Without good scales and measures, 

And grains and ounces must suit receipt, 
While patent pans are treasures. 

A new broom splint was her only test 

Of a baking loaf's condition ; 
Thermometers, clocks, she would think a jest 

Unknown to a cook's commission. 

And yet, notwithstanding our new-day lore, 

Our hygiene and invention. 
No skill can equal that of yore, 

With no set rules to mention. 

We sigh for a taste of a vanished bliss, 
As with longing eyes we're looking — 

A handful of that and a pinch of this. 
Dear grandmother's old time cooking. 



70 



DL55LRT5, my friends, do a mission fulfill. 
They add to the dinner, and also the bill 



Desserts 

One cup milk, one rounded tablespoon sugar, one egg. 
If milk has been in ice chest, it is better to warm on the 
range. Stir in the sugar to dissolve while eggs are beaten 
with Dover beater, yolks and whites together. When eggs 
are well beaten stir in, add grated nutmeg, or a flavoring. 
The old New England way was nutmeg. These pro- 
portions may be multiplied at pleasure. Custard may 
also be baked in cups set in a pan of warm water, which 
bakes more evenly and does not whey as easily. To use 
condensed milk is not New England, but quite as good. 
Pour little condensed milk in a dish adding sugar to give 
desired sweetness. Measure and use one beaten egg for 
each cupful, flavor. Bake according to directions above. 

Mrs. D. O. Wickham 
Cleveland, Ohio 

5^ 

Jloattns STsilaiilSfii 

Put one quart milk in double boiler. After beating whites 
four eggs very light, drop by spoonfuls into the boiling 



71 



"1 



milk, then dip out and place on a dish. Stir into the 
boiling milk one cup granulated sugar, little salt, yolks 
four eggs beaten. Cook till thick as cream, when cool 
add flavoring. Place in a dish with beaten whites on top. 
(If desired thicker, add teaspoon cornstarch.) 

Mrs. Benjamin A. Jackson 

iFrtttt Spouse 

Dissolve instantly one envelope minute gelatine in one 
cup boiling water. Add cup sugar and sufficient rasp- 
berry, strawberry, or any rich fruit juice to make one pint 
liquid. When beginning to jelly, beat in the whipped 
whites two eggs. Pour in a mould, place on ice. Serve 
with whipped cream. 

Mrs. Elias J. Pattison, Boston, Mass. 

CI)ocoIate ^laiu iHan^e 

One quart milk, one-third package gelatine, four squares 
Baker's chocolate, cup sugar, two teaspoons vanilla. Soak 
gelatine in milk fifteen minutes. Melt chocolate in a bowl 
set in tea kettle till perfectly soft. Pour milk and gela- 
tine in double boiler. When hot add chocolate and sugar. 
Cook till blended. Strain, add vanilla. Pour in mould. 
Make day before using. Serve with whipped cream. 

Mrs. Samuel B. Goodale 



72 



( 



<Bvm%t jFloat 

Mix one quart water, juice and pulp two lemons, one cup 
sugar, heat sufficiently to dissolve sugar. Strain, bring to 
boil. Add four tablespoons cornstarch mixed with little 
cold water, stir and boil fifteen minutes. When cold, pour 
it over five oranges, cut in pieces. Over the top spread 
beaten whites three eggs, sweetened with three tablespoons 
sugar and vanilla flavoring. Serve with cream. 

Mrs. Richard Henry Greene 

«^ 

pineapple Cream 

Heaping dessertspoon gelatine (Knox, if possible), soaked 
in three-fourths cup cold water thirty minutes. Put to 
boil with a scant half cup granulated sugar and small 
cup apple juice. Let come to a boil, add full cup 
chopped pineapple, and juice half a lemon. When begins 
to jelly, add half pint whipped cream. Place on ice. 
Serve very cold. 

Mrs. William E. Fuller 

1^ 

But M) CttStarU 

JVut Whips. Cup fine sugar, two eggs, half cup chopped 
walnut meats. Beat the two whites very stiff, carefully 
stir in sugar and nuts. Drop by spoonfulls on greased 
pan. Brown in slow oven, add the custard and whipped 
cream on top. 

Custard. Two cups milk, yolks two eggs, four table- 



73 



spoons sugar, half teaspoon vanilla, pinch salt. Scald milk, 
beat sugar, salt and yolks, pour in gradually the milk, 
stirring constantly. Cook in double boiler till thickens. 
Strain, add vanilla when chilled. May be served in fancy 
dish or in tall glasses. 

Mrs. Richard Henry Greene 

^tratoierrp Cream 

Soak an hour two tablespoons gelatine in five tablespoons 
boiling water, and stir until dissolved. Add six tablespoons 
sugar, half pint crushed strawberries, three tablespoons 
orange juice. Beat well and cool. Add beaten whites three 
eggs and half pint whipped cream. Line a mould with ripe 
strawberries, pour in the mixture and leave on ice till firm. 
Serve with whipped cream. 

.Mrs. Sarah E. Bourne 

^pple Cream 

Boil twelve tart apples till tender, pare and press through 
a sieve. Add cup of sugar, and fold in the well beaten 
whites of two eggs. Beat thoroughly until frosty and heap 
in a glass dish. Garnish with cherries and serve cold. 

Mrs. Henry C. Bunker, San Francisco, Cal. 
Colony Ten 

^0 peep (^s^s 

Cut slices of sponge cake, half an inch thick, and three 
inches square. Strain the syrup from a can of apricots or 



74 



peaches, and bring to the boiling point, adding sugar to taste. 
Immerse the apricots two minutes, drain, place two halves 
of the fruit on each piece of cake. Sweeten stiffly whipped 
cream, flavor and pour around the apricots, thus imitating 
the white and yolk of an egg. 

Mrs. Henry C. Bunker, San Francisco, Cal. 
Colony Ten 

esff chocolate 

Grate two squares Baker's chocolate, teaspoon cornstarch, 
salt, sugar to taste, water. Stir in double boiler till smooth. 
Add pint boiling water, pint boiling milk. Cook fifteen 
minutes. Remove from fire and beat in an egg, half 
teaspoon vanilla. 

Beth Kerley 

^ ^ 

^tratoberrp |3ttff 

Box strawberries, cup sugar, whites two eggs. Mash and 
drain berries. Beat whites to a froth, add sugar and 
berries, beating one hour. It will repay you. Fill a glass 
dish, serve with cream. Other fruit may be used. It can 
also be spread on small round sponge cakes. 

Mrs. Ruby Jewell Cornell, San Diego, Cal. 
Colony Five 

Cream J]uffai 

One cup boiling water, half cup butter, one heaping cup 



75 



I 



flour, soda. Melt butter in water, add flour, cook till 
smooth. Remove from fire, add four beaten eggs, one at 
a time. When cool drop on a buttered tin and cook slowly 
forty minutes. 

JiUtng: 

Three-fourths pint milk, two beaten eggs, cup sugar, des- 
sertspoon corn starch. Heat milk and add to mixture. 
Fill the puffs. Mrs. Malcolm McLean 

Beat till very light yolks four eggs, cup sugar, one large 
tablespoon Mocha extract (Crosse & Blackwells). Add cup 
flour, beaten whites four eggs, with the second cup flour, 
into which has been sifted two teaspoons baking powder. 
Bake in jelly tins. This recipe makes three layers. 
Whip half pint cream, add one dessertspoon extract 
Mocha. Spread thickly between layers, while the top 
may be iced or plain. This should be served when freshly 
baked and proves a most tempting dessert. 

Mrs. Eugene Clarke 

^panisl) Cream 

One-third box gelatine dissolved in little cold milk. Make 
a boiled custard with the yolks two eggs and three-fourths 
cup sugar and one pint milk. Pour custard in the gela- 
tine. When thickened add whites of two eggs beaten stiff. 
Pour in a mould and leave till following day or till cold. 
A nice dessert. Mrs. E. W. Peet 



76 



prune iHouIH 

Remove pits, cut in small pieces, and cook till tender, 
one pound prunes, add one cup sugar, juice one lemon, 
one-half cup sherry, one-half box gelatine, dissolved in 
one-half cup water. Pour in mould. Serve with whipped 
cream. Mrs. Robert T. Marsh 

«^ 

Boston ^atiarian Cream 

One-fourth box gelatine, one-fourth cup cold water, one 
pint cream, one-third cup sugar, one teaspoon vanilla (two 
tablespoons grated chocolate). Soak gelatine in cold water 
till soft. Chill and whip the cream till there is three pints 
of whip. Boil the rest of the cream, or if all is whipped 
use a cup of milk to boil, with the sugar. When boiling 
add the gelatine stirring till dissolved. Strain into granite 
pan, add vanilla or lemon and half glass wine. Or, flavor 
with two tablespoons chocolate, or a fourth of a cup strong 
coffee. Place pan in ice water, stirring occasionally. 
When mixture is cold and begins to thicken, stir lightly in 
the whipped cream. When nearly stiff enough to drop, 
pour into moulds. This cream may be moulded in small 
cups, and place in bottom each cup an apricot, peach, 
quarter of an orange, small cherries or candied plum, 
before filling with cream. Or line a bowl with straw- 
berries and fill with cream. This is called Strawberry 
Charlotte. Red bananas sliced may also be used. 

Mrs. Richard Henry Greene 



77 



H, what are the prizes, we perish to win, 
' To the first little shiner, we caught with a pin 
O. W. Holmes 



Fish 

CreameU jftnnan ^aUUw 

Boil thirty minutes a smoked finnan haddie. Remove 
bones, flake out white meat. Make a cream sauce of 
butter, flour and milk, quantity to suit size of fish, adding 
finely chopped green pepper and chopped onion. Salt 
and pepper. Serve on toast. Specially good for chafing 
dish. 

Mrs. Robert T. Marsh 

^tallopeH Clam£i 

Prepare a quart of clams by separating soft part from 
hard, removing black from soft part and chop the hard 
portion fine. Pound fine eight or nine common crackers. 
Butter a two quart pudding dish, place a layer of cracker 
crumbs, then layer of clams, season with salt, paprika 
and nutmeg. Then more crackers, etc., till dish is full, 
having cracker on top. Pour over half cup clam water, 
with two tablespoons cream, well seasoned. Dot liberally 
with butter. Bake about an hour. 

Mrs. M. B. Adams 



78 



lobster a la iSetDburB: 

Meat of one boiled lobster cut in dice. Put piece of but- 
ter size of an egg in hot chafing dish, thicken with spoon 
and a half flour, do not allow it to brown. Stir in gradually 
tea cup sweet cream, not allowing it to curdle. Remove 
from fire and mix with yolks two well beaten eggs. Add 
pinch red pepper and one of black. Just before serving 
add a wine glass sherry. A half wine glass brandy im- 
proves it. 

Florence Guernsey 

^4 

Crab iHeat 

Put a good size piece butter in chafing dish with cup 
cream, or rich milk and a pound flaked crab meat, salt 
and pepper. Remove seeds and tough white part from 
two green peppers and chop fine. Cook fully ten minutes. 
Just before serving dust in little paprika and serve at 
once on thin slices nicely toasted bread. 

Annie H. Emerson (Mrs. Henry) 

lobfiiter Cl)np£i 

Two cups boiled lobster meat, cup cream, tablespoon flour, 
two tablespoons butter, half tablespoon salt, yolks two 
hard boiled eggs, tablespoon chopped parsley, tablespoon 
sifted crumbs, three eggs, speck cayenne, quarter grated 
nutmeg. Cut lobster in dice. Blend butter and flour in sauce- 
pan, but do not brown, add slowly cup hot cream, stirring till 



79 



smooth. Remove from fire, add the seasonings, parsley, 
chopped yolks, mashed well, and last, the lobster. Spread 
mixture on platter to cool two hours. When chilled mould 
into form of chops, pointed at one end. Dip a chop first 
in sifted bread crumbs, then in the three beaten eggs, 
and again in the crumbs. Let chops remain an hour on 
ice to become firm. Have ready a kettle of deep fat, 
and when it will brown a piece of bread in forty seconds, 
it is ready for chops to be immersed. Place them in a 
wire frying basket and fry till a golden brown. Drain on 
brown paper in front of oven. Garnish with parsley and 
lemon. Serve with tartar sauce. 

Mrs. Chandler Smith 

Have ready a bowl of seasoned cracker crumbs and a 
bowl of melted butter, which latter keep in a pan hot 
water. Take up each oyster on a silver fork through the 
tough muscle, and drop first in butter, then roll in crumbs. 
Cook on a wire broiler until juices flow and oyster slightly 
brown, turning frequently. Garnish with parsley and 
lemon quarters. Serve on hot buttered toast. 

Mrs. Franxis Jarvis Patten 

Line porcelain dish with mashed potato, brush with white 
of egg, and brown in oven. Remove. r\Iake a stew of 
two dozen oyster, one-half pint milk, butter, salt, pepper, 



80 



thicken with flour. Pour this mixture in potato lined 
dish. Cook. Sprinkle chopped parsley on top. 

H. C. B. 

§\^\ Curijot 

Steam or bake a white fish, remove bones and skin, 
sprinkle with pepper and salt. Make a sauce of one 
quart milk, one fourth pound flour, bunch chopped parsley, 
three slices chopped onion. Put this over the fire and 
stir till creamy. Beat in half pound broken butter and 
two eggs. Put in baking dish layer of fish and one of 
sauce, etc. Cracker crumbs on top. Bake half an hour. 

Mrs. Sarah E. Bourne 

Take any variety of cooked fish (can salmon is very nice) 
flake, being careful to leave no bones. Boil four eggs 
hard, chop 'fine. Boil a cup of rice twenty minutes, add 
four ounces fresh butter, salt and cayenne. Beat all to- 
gether, serving hot. A little chutney sauce is very nice 
with it as a relish. 

Mary N. Putnam. (Mrs. Erastus G.) 

%^ 

Salmon on Coast 

Shred cold boiled salmon. Heat a cup butter, half cup 
cream, tea spoon chopped parsley, pinch mace, pepper, salt 
and fish. Pour over buttered toast. 

Mrs. Henry C. Bunker, San Francisco, Cal. 
Colony Ten 



8i 



Three tablespoons butter, melt one. One tablespoon chopped 
parsley, juice half a lemon. Mix and stir until like cream. 
Place on ice until needed. Mrs. James E. Burns 

^8 %^ 

Cover with cold water over night a half pound piece cod- 
fish. Pare eight potatoes, drain the fish, place the potatoes 
in a sauce pan, cover with fresh water and cook twenty- 
five to thirty minutes or till potatoes are done (knife test). 
Always have a little more potato than fish. Drain ofif 
water, mash fish and potatoes together with iron potato 
masher till thoroughly mixed. Add yolks three eggs, and 
beat well into mixture till it looks light. Add a little 
milk, less than half a cup if fish seems too dry. Set on 
range shelf, while the hot lard is brought to a boil. When 
ready to fry, take large spoon full of the fluffy mass, toss 
it over both ways with spoon to shape it in an oval, egg- 
like piece, then drop in the smoking lard. When nearly 
cooked, fish ball rises to top. When the desired shade 
of brown is obtained remove from pan and place on paper 
in open oven to drain and keep hot until served. This 
recipe makes a delicious, crispy, flaky codfish ball. The 
secret is in the beating. Marguerite T. Doane 

Clam |}te 

Chop forty clams and two small onions, half green pepper. 



82 



Boil four medium potatoes, cut fine and add to the above. 
Thicken with two tablespoons flour, one butter and cook 
all together. Make a biscuit crust, line a deep dish and 
fill. Spread over a top crust. When brown, pie is baked. 

Florence Guernsey 

iFifif) anU JHacarom Scallop 

Place in layers in buttered baking dish, equal parts of 
cold cooked fish and cold boiled macaroni, cut fine. To 
one pint of the mixture add one cup tomato sauce. Fry 
teaspoon minced onion in one tablespoon butter, even 
tablespoon flour, one cup stewed tomatoes, salt and pepper. 
Strain this over the fish, cover with three-fourths cup 
cracker crumbs, moistened in melted butter. Bake till 
crumbs are brown. 

Mrs. Thomas M. Taylor 

Split fish in half, cleanse in cold water, wiping with dry 
cloth. Thoroughly grease the broiler with butter. If shad is 
large, broil thirty-five minutes, turning at intervals to pre- 
vent scorching. Carefully remove the fish from broiler 
using a knife. Place in the oven in a fish pan, baking 
fifteen minutes. Season with salt, pepper, butter, garnish 
with parsley. 

Katharine C. K. 



83 



I WISH I were her tea cup 
When choice Pekoe she sips. 
To feel her dainty fingers 

And touch her cherry Wps. 
I would I were her saucer, 

(To hold her cup— a boon !) 
But most of all, I wish I were. 
Her little silver spoon 



Ices, Cream, Punches 

©rauffe Cream 

Quart cream, half cup sugar, juice two sweet oranges, 
grated rind of one orange, beaten yolks four eggs. Scald, 
cool and freeze. Fill orange shells, replace the caps, 
and pack in ice two hours. 

Mrs. Chandler Smith 

lemon ^l^erbett 

Boil one lemon rind in a quart milk with pound sugar. 
When cool, half freeze. Have ready the juice five lemons, 
half pint sugar, whites three eggs, beaten stiff. Add mix- 
ture to freezer and freeze hard. 

Mrs. Reuben W. Ross 

frutt |3 unc^ 

One quart mineral water, cup strong tea, cup cold water, 
pint strawberry syrup (this may be omitted). Juice six 



84 



lemons, juice six oranges, can shredded pineapple, cup 
Maraschino cherries, two and one-fourth cups sugar. Cook 
sugar and water to a syrup, and while hot, add ingredients 
except mineral water and cherries. Strain, when cold add 
mineral water and cherries. Have a large piece of ice 
in the bowl, pour over the punch. Water may be added if 
desired. 

Mrs. J. WooLSEY Shepard 

Ice Cream toit()otit CffSfif 

Quart milk, small cup sugar, two small tablespoons flour. 
Cook in double boiler, two or three hours. When cool add 
cup whipped cream, flavoring. Freeze. 

Mrs. William J. Sageman 

^6 

Eoman |3ttnc|) 

Gallon water, grated rind and juice six lemons, juice six 
oranges, quart Jamaica rum, pint each brandy, sherry, 
maderia, quart champagne. Sweeten to taste. Freeze. This 
formula will serve for fifty persons. A famous recipe. 

" By One Who Knows " 

Cafe J}arfait 

Pint whipped cream, three-fourths cup sugar, tablespoon 
gelatine, dissolved, cup coffee, tablespoon vanilla. Whip 
the cream, add ingredients and heat thoroughly. Pour 



85 



into ice cream freezer and leave packed in ice and salt 
three hours. 

Colony Two, Buffalo, N. Y. 

^iBique Cortont 

In three-fourths cup water boil three-fourths cup sugar 
till it "hairs," add three well beaten eggs. Beat till cool. 
Add one pint whipped cream and twelve dried and pow- 
dered macaroons, Coffee may be used instead of water. 
Pour in a mousse mould, pack in ice and salt. Freeze 
three or four hours. 

Mrs. William J, Sageman 

Coffee Jce Cream 

Simmer two tablespoons coffee in boiling water. To a 
quart of boiling cream add a cup and a half sugar. Beat 
three eggs, add to the cream, and return to fire, almost 
boil. Strain coffee through fine linen, add to the mixture 
and when cold, freeze. 

Mrs. Richard Henry Greene 

^on (01ace 

Squeeze the juice from a can of strawberries, add quart 
water, juice two lemons, sweeten to taste. Half freeze. 
Add beaten whites three eggs, return to freezer. Serve 
in tall straight glasses, with whipped cream on top, deli- 
cately flavored with vanilla. 

Mrs. Theodore F. McDonald 



86 



White grapes for the table to-morrow may be easily frosted. 
Cut the clusters in convenient size for serving. Brush 
grapes well with white of an egg. Sprinkle with granu- 
lated sugar. Serve on grape leaves or as a border to 
other fruit in centre, or grapes in centre surrounded by 
peaches. 

Mrs. Francis Jarvis Patten 

5^ 

C0l0mal |3ttncl) 

One quart Maderia, pint brandy, two quarts champagne, 
two sherry glasses Jamaica rum, pint port wine. Peel and 
slice eight sweet oranges, remove seeds, juice six lemons. 
Mix ingredients, except champagne. Sweeten to taste. 
Keep in a covered jar in cool place five days. Strain, 
pour into punch bowl, add ice forty-five minutes before 
serving. Immediately before using add champagne. This 
recipe dates back to 1776, and was used by our ancestors. 

" By One Who Knows " 

One cup grated pineapple. Mix a pound of sugar and 
cup water, cup Ceylon tea, juice six lemons, juice six 
oranges, bottle raspberry shrub. Cut orange and lemon 
skins in rings and place in punch bowl. Add broken ice 
and ingredients. Just before serving add quart Appollin- 
aries. This formula makes six quarts, sufficient for fifty 
people. 

Mrs. Francis Jarvis Patten 



87 



ess Boffff 

Two gallons cream, twelve eggs, one and a half pounds 
granulated sugar, quart best brandy. Beat yolks and whites 
separately. Cook yolks with the sugar and brandy, add 
cream, then whites. 

Mrs. W. W. Andrews, Cincinnati, Ohio 

Place four quarts red raspberries in a crock, covering with 
good cider vinegar. Stand over night. In the morning, 
squeeze as for jelly. To each pint juice add one pound 
sugar. Bring to a boil, skim, and pour into bottles. 

Mrs. a. H. Keith, Pittsburgh, Pa. 

jfruit Cociktail 

Cut five balls of ripe watermelon as large as a walnut 
shell, put in a glass, braise mint over them to render juicy, 
scattering a few bits over the balls. 

Helen M. Hoagland (Mrs. Edgar M.) 

lemDTiaUe 

Egg lemonade is highly recommended as a " pick me up " 
when one is tired. Allow a raw egg and half a lemon for 
each glass, whip the eggs, add a portion of lemon and 
water and again beat, add remainder of lemonade and 
strain. Very palatable made with Appollinaries. 

Mrs. Chandler Smith 



88 



Small cup maple syrup, three eggs, pint cream, stir yolks 
with syrup three minutes over the fire till it resembles 
molasses candy. When cold, add beaten whites and pint 
whipped cream. Freeze five minutes. Turn into melon 
mould. Pack in ice and salt three hours. Fzne. 

Mrs. Richard Henry Greene 

4^ 

Boil in a large kettle three gallons water add nine pounds 
sugar, and boil, add beaten white one egg, skim and remove 
from fire. Remove stems and j!)ack one quart elder blossoms 
in a quart measure, stirring with mixture in kettle, but do 
no^ boil ; when cold, add juice three lemons, one yeast 
cake dissolved. Pour all into large earthen jar, stirring 
daily for six days. Strain, pour into a keg, adding three 
pounds raisins. Let this stand until December, strain care- 
fully and bottle for use. 

Bessie McDonald (Mrs. Theodore. F.) 

5^^qipeli ^ffss anU W\y\z for 3ri^i3aItUsi 

Beat yolk and whip white one egg. Mix the yolk with two 
tablespoons sugar, and two of sherry. Gradually stir in 
the white and serve in tall, delicate glasses. 

Mrs. Benjamin A. Jackson 



89 



(Bnttn Cljarlotte 

Handful cracked ice in goblet, teaspoon raspberry syrup, 
bottle lemon soda. 

H. C. P. 

^anUelion Wivit 

Three quarts dandelion blossoms, four quarts boiling water. 
Stand over night. Strain, add peel one lemon, three 
pounds white sugar, boil ten minutes. Cut in small pieces 
the pulp of one lemon and one orange, place in a jar 
pouring over the liquid. When cold add one cup yeast, 
let stand two days, strain, pour in an earthen jug and keep 
two months in a cool place. Bottle the mixture adding 
three raisins to each bottle. 

Mrs. Annette L. Place 
©atmeal W^ttv for CMltiren anU IntjaliUfi! 

Mix tablespoon crushed oats with milk, adding sufficient 
milk to measure a quart. Boil, then simmer fifteen minutes. 
Strain, add sugar, chill. Also excellent served hot. 

Mrs. Lewis Leland Pierce 

Eagpberrp ^Btneg:at 

To each quart raspberries use one quart vinegar. Pour 
vinegar over berries and stand forty-eight hours. Strain 
through jelly bag, but do not squeeze; let drip as long as 
possible. To each pint juice add one pound granulated 



90 



sugar. Boil five minutes from time it begins to boil hard. 
Bottle while hot. Cooling beverage in warm weather. 

Mrs, Henry B. Shute 

Boil half a pound dried and ground sunflower seed in 
quart cold water; simmer down to one pint. Strain through 
a cloth. Replace on range adding pound loaf sugar, when 
dissolved and liquid boils, remove from fire; pour in pint 
Jamaica rum. Do not return to fire. Bottle while hot 
Small wine glass before meals. 

Julia P. Hull 

^ttl Cea for J^^^alilis 

One pound lean beef chopped fine. Stand an hour in 
pint cold water. Place over the fire and slowly come to 
a boil. Simmer half an hour. Strain, salt and pepper. 

Mrs. Benjamin A. Jackson 



91 



PETLR PIPER Picked a 
Peck of Pickled Peppers 



Pickles 

Cut in small pieces twelve green cucumbers. Slice fine 
one large solid head of cabbage. Sprinkle these with salt 
and let stand over night. One and a half green peppers, 
six medium onions chopped fine, soak separately in salt 
and water all night. In the morning drain well. Place 
in a kettle a layer of pickles and a layer of seasoning 
made of one ounce white mustard seed, one ounce celery 
seed, one-half ounce tumeric powder, mix smooth with 
vinegar one-fourth pound 7nustard, one and one-fourth 
pounds brown sugar. Cover well with vinegar. Boil 
exactly thirty minutes. Pack in glass fruit jars. 

Mrs. Albert S. Newcomb 

%^ 

JJtcaUIIt 

Chop fine one peck green tomatoes, add one cup salt, let 
stand over night. In the morning, drain, add six onions, 
six green peppers, six stalks celery chopped fine, two 
cups sugar, two tablespoons ground mustard seed, one 



92 



tablespoon pepper, one tablespoon cinnamon. Cover with 
good vinegar and simmer two hours. 

Beth Kerley 

Seven pounds green sliced tomatoes, three pounds brown 
sugar, one pint vinegar, one-half ounce ground cinnamon 
one-fourth ounce ground cloves. Cook till tender. 

Mrs. Henry B. Shute 

«^ 

^toeet Comato Jltctle 

Peck green tomatoes, six onions, four peppers cut thin, 
cup salt. Stand twelve hours. Strain. Two quarts onions, 
two pounds sugar, two ounces stick cinnamon, tablespoon 
cloves. Stew all together till soft. If spices are used omit 
peppers. 

Mrs. Sarah E. Bourne 

CMU §>attce 

Peel and slice eight pounds ripe tomatoes, four pounds 
sugar, half-ounce each of cloves, cinnamon, allspice and 
mace. Boil one hour, when cold add pint vinegar. Seal 
in jars. Never before been published. 

Mrs. Homer Irvin Ostrom 

JJuklcti J)eacl)eg anU Iplums 

Seven pounds of fruit (either), three sugar, pint vinegar. 



93 



ounce mace, half ounce cloves, ounce cinnamon. Boil and 
pour over the fruit. Repeat this process three times each 
week every other week for a month. If fruit is hard boil a 
while. Put spices in a bag. When cooked cover tightly. 

Mrs. L. Frank Barry 

Coin Catsup 

Chop and drain half peck ripe tomatoes, chop, one head 
celery, two green peppers, two red sweet peppers, six 
small onions, a large root of horse radish, add one-fourth 
cup salt, cup sugar, one-half cup mustard seed, one-fourth 
teaspoon red pepper, a teaspoon each ground cloves, mace 
and cinnamon, and one quart best cider vinegar. Mix in- 
gredients, bottle in pint glass jars. 

Mrs. George Sanford Andrews 

ComatD Catsup 

Peck ripe tomatoes, eight green peppers, quart onions, 
two quarts vinegar, four pounds brown sugar, two tea- 
spoons ground cloves, two allspice, same of cinnamon, 
three ounces mustard seed, six tablespoons salt. Peel 
tomatoes and chop fine, also onions and peppers. Mix 
well, strain. Recipe of an old Wareham (Mass.), family. 

Mrs. Francis Jarvis Patten 

jFretub Jlttfiitarli 

Three tablespoons mustard, one granulated sugar. Beat 
in an egg till smooth. Add half tea cup vinegar, little at 



94 



a time. Cool five minutes, stirring constantly. Add table- 
spoon olive oil, drop by drop. Will keep for months. 

B. 

Citato C!)ow 

Half peck green tomatoes, twelve medium sized cucumbers, 
pared, two quarts small cucumbers left whole, two quarts 
small onions left whole, two large cauliflowers, two small 
heads cabbage, chopped not too fine, six good sized green 
peppers, four red peppers. Let this mixture remain in weak 
brine over night, about a gallon of water to a pint of salt. 
Place onions in brine in separate dish. Scald in same brine in 
morning. Drain, adding one gallon vinegar, three tea 
cups brown sugar. Pour into a large kettle and scald. 
Make paste of half pound yellow mustard, one cup flour, 
half cup tumeric wet with cold vinegar, cook the paste. 
Mix all together, stir well and boil. Bottle. 

Sara A. Palmer 

^€ 

JJicMeU ^pepper |)afil) 

Chop twelve green peppers, twelve red, eight onions. 
Stand in boiling water five minutes. Drain. Pour over 
hot water, stand fifteen minutes. Drain. Heat and pour 
over the peppers and remain fifteen minutes. Add cup 
sugar, tablespoon salt, pint and a half vinegar. Mix 
thoroughly and seal in jars. Excellent for sandwich filling 
or relish. 

Mrs. Theodore F. McDonald 



95 



J 



Sfnliian Cljtttnep 

Two quarts tart apples, two of green tomatoes, one pound 
raisins, small onion, three cups brown sugar, three cups 
vinegar, two cups lemon juice, half cup salt, teaspoon 
cayenne, ounce ginger. Pare, core, and chop the apples, 
chop tomatoes and onion; stone raisins. Mix apples, toma- 
toes, raisins and onion with the other ingredients, place in 
earthen jar over night. In the morning place jar in a 
kettle of cold water and allow water to heat slowly, stir- 
ring occasionally. Seal in preserve jars. 

Mrs. Minton Dyke Clark 

^orUeaup ^mtt 

Slice fine four quarts cabbage, six green tomatoes, three 
red peppers and six white onions. Two ounces white 
mustard seed, half ounce celery seed, half ounce tumeric 
powder, gill salt, two quarts vinegar, two pounds brown 
sugar. Mix ingredients. Boil twenty minutes. 

Mrs. John Tennant Van Sickle 



96 



50MEWHLRL in life's feast a course of 
I the humble pie comes in 

W. D. Ho WELLS 



J)te JJIant (EI)ttijari)) Jpte 

One pint pie plant chopped fine, add boiling water and 
strain. Add one coffee cup sugar in which has been 
mixed one level tablespoon flour. Stir in the beaten yolks 
two eggs, grated rind one-half lemon, piece butter size of 
an egg. Bake in pastry shell and cover with beaten whites 
of the two eggs, made very stiff with powdered sugar. 
Before placing in oven to brown, sprinkle lightly with 
granulated sugar. Old and tried recipe. 

Sara A. Palmer 

^8 

IJtimpikm pie 

One cup pumpkin, one cup sugar, pinch salt, one tea- 
spoon melted butter, one-half teaspoon cinnamon, one-half 
teaspoon ginger, four tablespoons milk, three tablespoons 
brandy, three eggs beaten separately. 

Mrs. James E. Burns 

Two large cups elderberries, heaping cup raisins, half cup 
currants, cup sugar, two tablespoons brandy or vinegar, 



97 



grated rind one orange. Cover berries with cold water, 
cooking ten minutes, add ingredients, dredging with flour. 
This formula makes two pies. 

Mrs. M. S. Ayers 

Grated rind and juice one large, sweet orange and one 
lemon. Cream half cup butter and two cups powdered 
sugar, beating till very light. Beaten yolks three eggs, 
beat agaiti. Add juice and rind of the fruit. Beat. Beat 
three whites of eggs, add to the mixture and beat. Have 
ready deep pie plate lined with rich pastry, making a 
firm border around edge. Fill with mixture. Bake a 
delicate brown. " Makes one large pie which will please 
the most exacting epicure. 

Mrs. Eugene Clarke 

%^ 

iemon |)te 

Two eggs, one cup sugar, one cup milk, two heaping table- 
spoons flour, juice and rind one lemon, pinch salt. Beat 
the yolks, add half the sugar, then the remaining half, 
lemon juice and rind, flour, and lastly a cup milk. Beat 
the whites and salt stiff, add this to the mixture, stirring 
thoroughly. Line a pie plate with rich crust, pour in the 
mixture and bake. 

Lillian Gilbert Fish 

%^ %^ %^ 

eta's ^ttttemut JJte 

Two eggs, three tablespoons sugar, one and a half cups 



98 



milk, one cup finely chopped butternut meats, one-eighth 
teaspoon salt. Beat eggs slightly, add sugar, milk, salt 
and butternut meats. Line a plate with pastry, forming 
fluted rim around edge. Bake in quick oven at first to 
set the pastry, afterwards decrease the heat. 

Mrs. Charles E. Quimby 

^ ^ 

CI)ees!e Cafee pie 

One cup cottage cheese, one cup sugar, juice two lemons, 
two eggs, six tablespoons milk, one teaspoon flour. Beat 
the eggs light, don't separate. Add sugar, beat well, add 
milk and flour, then lemon. Sprinkle top with cinnamon. 
Bake slowly. 

Mrs. James E, Burns 

(^raiitimcitl)er*6 Cream pte 

One quart rich cream, two eggs, two small tablespoons 
flour, large pinch salt, one-fourth grated nutmeg, sugar to 
taste, about three-fourths cup. Beat eggs, add flour, then 
cream and seasoning. Line a deep pie plate with pastry. 
No upper crust. Bake in slow, even oven about one hour, 
or until pretty well set. Fine with Christmas dinner. 

Mrs. a. H. Keith, Pittsburgh, Pa. 
Colony Seven 

ti^^ 

Cranberrp ^Tarts 

Quart of flour and pound of butter, mixed lightly with a 



99 



silver knife. Use as little cold water as possible, and 
handle lightly when rolling. Roll upper crust but once. 
Cut strips of the pastry half an inch wide, crossing neatly 
over the top, like lattice work. Bake in quick oven. 
When cold fill. 

fUltng: 

Quart of cranberries cooked in a cup of water, strain 
through a fine sieve, using a wooden spoon to press. While 
juice is hot, stir in two cups sugar and cook ten minutes. 
Cool. Make the day before using. This may be kept in- 
definitely by sealing in tumblers. 

Mrs. Francis Jarvis Patten. 

practical Eccipc for ptc Crust 

For one pie only. One and a half cups flour before sifted, 
using ordinary coffee cups. One-half cup lard, one table- 
spoon butter, one-fourth cup ice water, one-fourth tea- 
spoon baking powder, salt. Keep ingredients very cold 
and handle little. Practical recipe for pie crust, always 
good if followed exactly. 

Mrs. G. M. S. 

JHtnce Jileat 

Four pounds lean beef, two pounds beef suet, Baldwin 
apples, three pounds sugar, two cups molasses, two quarts 
cider, four pounds seedless raisins, three pounds currants, 
half pound finely cut citron, quart best brandy, tablespoon 



100 



each of cinnamon, mace and cloves, two grated nutmegs, 

six tablespoons salt. Cover meat and suet with boiling 

water, cooking till tender. Cool in the same liquid. Chop 

the meat and suet fine, adding twice the amount of chopped 

apples. Add sugar, molasses, cider, raisins, currants, citron, 

suet and stock. (The stock reduced to one and a half 

cups.) Heat ingredients, stirring occasionally, for two 

hours. Add brandy and spices last. 

Mrs. William H. Chaney, Washington, D. C. 
Colony Four. 

iSanijurj) CumoiierfiS 

Seed and chop one cup raisins, teaspoon finely cut citron, 
cup of sugar, a beaten egg, one rolled cracker, juice and 
rind one lemon. Cut rich pastry in circles, placing a 
spoonful of the mixture in centre of each. Fold over, 
moistening half way around with cold water, pressing 
edges firmly together. Place in a baking tin, wet with 
milk, in which a little sugar has been dissolved. Bake a 
delicate brown. 

Mrs. William Beaumont Putney 

^8 

©ranffe iFtlltnff for Carts or Cumotjers 

Four eggs, juice two oranges, one-fourth pound butter, 
pound granulated sugar, teaspoon lemon extract, table- 
spoon vanilla. Delicious. 

Mrs. Frank M. Jaqua 



lOI 



i$lotI)er'B! ^larfeiierrp pot pie 

Place quart berries, one and a half cups sugar, quart water 
into a kettle and boil ten minutes. Drop dumplings in 
from a large spoon, 

£>timplma:6 

Two and a half cups flour, three teaspoons baking powder, 
half teaspoon salt, sift all together. Rub half teaspoon 
butter through the sifted flour. Moisten with one cup 
water and one cup milk. Mix together and drop carefully 
with a spoon into the boiling berries. Boil twenty-five 
minutes and serve. 

Mrs. Louis L. Todd 



1 02 



Now ^ood Digestion 
Wait on Appetite 



Preserves 

Cttrrant fellj) 

To four quarts currants on their stems, add quart boiling 
water. Boil half an hour, strain. Allow a pound sugar 
to one pint juice. Boil juice slowly fifteen minutes; grad- 
ually stir in sugar, being careful not to boil after sugar is 
added. When thoroughly dissolved, skim, remove from 
fire. Jelly by this formula makes twice the quantity, using 
same amount of currants, as in other recipes and better 
jelly. 

Mrs. John Tennant Van Sickle 

Eljttbarb Coneiertoe 

Four pounds rhubarb, four pounds sugar, pound figs. Let 
the rhubarb stand over night in the sugar, strain syrup, 
boil ten minutes, add rhubarb boiling ten minutes longer. 
Cut figs in pieces, stir all together. Cook into jam. 

Mrs. Warren L. Goss, Rutherford, N. J. 
Colony Six 



103 



Soak three-fourths package gelatine in one-half cup water. 
Cook one quart tomatoes, one-half onion, one celery stalk, 
one bay leaf, two cloves, one teaspoon salt, dash pepper. 
Cook ten minutes. Add two tablespoons tarragon vinegar, 
gelatine. Stir till dissolved. Mould in ring mould. Gar- 
nish with parsley. 

Mrs. David Huyler Roberts 
^ ^ ^ 
damson pium Conserte 

Pit one pound Damson plums, three pounds granulated 
sugar, pound seeded raisins. Juice six oranges, grated 
rind of one. Pint bowl chopped English walnut meats. 
Boil forty minutes. Seal in glass. 

E. W. G. 

^piceU |)eat|)e£; 

Eight pounds peaches, three pounds brown sugar, one and 
one half pints vinegar, one-fourth ounces each of whole 
cloves, cinnamon and mace. 

Mrs. Henry B. Shute 

(0rape ConserUe toit^ iltiutg 

Three pints grapes, eight cups sugar, half pound seeded 
raisins, two oranges, pint water, cup English walnut meats. 
Remove grape skins, cook pulp, seed the grapes by press- 
ing through a collander. Seed the oranges and chop both 



104 



the skin and pulp fine. Boil all the ingredients, except 
nuts, twenty minutes; just before removing from fire, add 
them. Pour into jelly glasses while hot. 

Mrs. Charles E. Quimby 

Sratiffe J$tarmala5e 

Four naval oranges, two grape fruits, two lemons. Wash 
fruit with a brush, cut in thin slices, remove seeds. Measure 
sliced fruit, adding six times as much cold water as fruit. 
Soak twenty-four hours. Boil rather fast four hours. 
Watch, stirring from bottom frequently the last hour, or 
it will stick. Stand twelve hours. Add cup sugar to each 
cup marmalade, boil an hour. This quantity should make 
fourteen or fifteen glasses. Cut the fruit on a bread board. 
If the marmalade should mould before using, cook it over. 
Delicious. 

Mrs. William E. Fuller. 

^6 

Watermelon Congetbe 

Remove the pulp of a watermelon from centre and cut in 
small pieces. To one quart pulp add two-thirds quart 
sugar. Drain. Dissolve sugar in watermelon juice, boiling 
to a thick syrup. Add a finely chopped lemon and water- 
melon pulp, two pieces white ginger, not tied in lace. 
Cook to right consistency for conserve. 

Mrs. Guy C. Barnes, Minneapolis, Minn. 
Colony Fourteen. 



105 



(0rape Ivnit JHarmalaUe 

Stand over night in four quarts cold water, two quarts 
grape fruit, no seeds. Place seeds in one-half pint water, 
in the morning strain. Boil both mixtures together one 
and a half hours. Add four quarts sugar, boil another 
hour, or till fluid thickens, which may take longer. It is 
then ready for glasses. Have tested and proved delicious. 
Two very large grape fruits and one smaller will give 
desired quantity. 

Mrs. a. M. S. 

Co ^ranUj) jfrutt 

Select fine peaches, as many as will fill a quart size 
" Mason " jar. Carefully peel and place in jar, use as 
much granulated sugar as will fill the spaces. Cover all 
with " Preserving Brandy." Seal, and find ready for use 
within a day or two. No cooking required. Absolutely 
as delicious in results as from the old time method of 
brandying with cooking. Personally and successfully tried. 

Mrs. Frederic Firman Grant 

i>piceU C^ernec 

Three pounds sour cherries (pitted), two pounds sugar, 
half pint vinegar, tablespoon cinnamon, tablespoon cloves. 
A delicious concoction to serve with cold meats. 

Mrs. Marcia Brooks Cutler 



1 06 



JHafi(fi!ac|)tis!ettfif (Bnintt Compote 

Pare and quarter eight quinces and put in porcelain lined 
kettle with water. Cook till they can be easily pierced with 
fork. Remove with skimmer and boil down or dilute 
the juice as may be necessary, to just a pint. Add juice 
one lemon, and pound sugar, boil a minute, add the quinces 
again and cook for fifteen minutes. Remove carefully 
the quinces and place in a mould which has been dipped 
in cold water. Stir into the syrup an ounce of gelatine 
which has previously been soaked for two hours in as much 
cold water as will cover it. When dissolved strain syrup 
pouring over the fruit in the mould. Set in cool place 
to harden which will require a few hours. When ready 
to serve, turn in a glass dish with whipped cream heaped 
about the base of the compote. 

Mrs. Francis Jarvis Patten 

(0rape IFuicc 

Twenty-five pounds best Concord grapes, scald with enough 
water to cover them. When grapes burst open, set away 
to cool. Strain through a strong jelly bag. Add three 
pounds granulated sugar to the juice, letting all come to 
a boil. Bottle and seal. Take the pulp, strain through 
a sieve to remove seeds and skins, add one-half pound 
sugar to each pint of pulp. Boil an hour, pour in glasses. 

Mrs. Henry B. Shute 



107 



Currant ^toeetmeat 

Four pints currant juice, four pounds granulated sugar, 
one and a half pounds best table raisins, seeded. Slice 
two oranges and mix all together. Boil half an hour, till 
almost jelly. Preserve in tumblers. 



Mary Ellen Butterigk 




1 08 



THE PROOF of the Pudding 
Is in the eating 



Puddings 

Pour quart boiling milk over cup and a half fine Indian 
meal. Stir till smooth. Add one and three-fourths cups 
molasses, cup suet (chopped fine), salt to taste. Just be- 
fore placing in oven, pour over pint of cold milk. Bake 
four hours in an earthen dish. Oven must not be too hot, 
as top of pudding is delicious if not burned. 

i\lRS. M. B. Adams 

One box gelatine, two oranges, six figs, nine dates, three 
bananas, twelve large nuts. Dissolve gelatine in half pint 
cold water, add one-half pint boiling water, juice two 
lemons, two cups sugar. Strain. Let stand till thickens. 
Stir in the fruit cut in small pieces. 

Mrs, Isadore A. Cameron 

5^ 

Coin Etcc PttUHina: 

Three-fourths cup rice, quart milk, sugar to taste, vanilla 



109 



flavoring. Boil till rice is soft. Dissolve an ounce gela- 
tine in one-fourth cup warm water, strain through a cloth, 
stir thoroughly with the rice. Whip pint cream to a stiff 
froth, slowly add to the mixture. Pour into a moist mould, 
place on ice five hours. Serve with a wine sauce in which 
jelly has been stirred. 

Lydia Day 

Half cup sugar, half cup molasses, half cup butter, cup 
sweet milk, two eggs, three cups flour, pound chopped figs, 
two teaspoons baking powder, pinch soda, half cup cur- 
rants, half teaspoon nutmeg, half teaspoon cinnamon. Steam 
in a mould three hours. Serve with whipped cream sauce. 

Mrs. Frank B. Orr, Chicago, 111. 
Colony Twelve 

^teamen jFrtttt |3tilitimaf 

Three cups flour, teaspoon soda, one and a half salt, one- 
half cinnamon, one-fourth nutmeg, two-thirds cup butter, 
one and a half cups chopped raisins and currants, cup 
water or milk, cup molasses. Sift soda, salt and spices with 
flour, rub in the butter, add the small fruits. Mix molasses 
with milk, stir into the dry mixture. Steam in a buttered 
pudding mould three hours. Serve hot with hard sugar 
or liquid butter sauce. 

Helen F. Brockett 



no 



jFine Cttfiitarij |3ttt!5tns 

Two tablespoons butter, cup milk, four eggs, two table- 
spoons flour, two tablespoons sugar. Let milk come to 
a boil. Beat flour and butter together, add gradually to 
boiling milk, stirring constantly, cooking eight minutes. 
Beat sugar and yolks together, add the cooked mixture 
and cool. Beat whites of eggs to a stiff froth and add. 
Bake in pudding dish, serve hot. 

§>mtt for aiioijc 

Half cup butter, one-fourth cup milk, cup powdered sugar, 
four tablespoons wine. Cream the butter and eggs, add 
wine, then milk, little at a time. 

Belle T. Scudder (Mrs. Benjamin N.) 

jFruit IpuUUtnff 

Two eggs well beaten, cup milk, two teaspoons baking 
powder, half teaspoon salt, two cups twice sifted flour. 
Put two cups fresh or canned fruit in a buttered baking 
dish. Pour mixture over the fruit and bake one-half hour. 
Turn on a plate and serve with whipped cream sauce. 

i^attce 

Whip one cup cream, add half cup powdered sugar, white 
one egg, beaten very stiff, one teaspoon vanilla. 

Mary C. Seward 



III 



One pint water, cup rice, little salt, boil till water is gone. 
Stir with spoon. Quart milk, boil till thickens; keep stir- 
ring till smooth white and cooked. 

"Then, add three eggs, yolks beaten light, 

One lemon's rind all grated right; 

And of white sugar well refined. 

Eight tablespoons; by stirring these combined. 

Now pour the mixture in a dish 

Of any size that you may wish 

And let it stand, while with a fork 

You beat the eggs as light as cork 

(The whites of the three eggs, I mean), 

And when they're beaten, stiff and clean, 

Add three tablespoons of sugar light. 

And put the frothing nice and white 

Upon your pudding like a cover, 

Be sure you spread it nicely over. 

In a slow oven let it brown, 

We think the pudding will go down!" 

Mrs. Duane H. Clement. 

Scald three pints milk, sprinkle slowly while stirring, five 
tablespoons yellow Indian meal, till thoroughly heated. 
Pour it over three-fourths cup molasses, pinch salt, table- 



112 



spoon butter and scant half teaspoon ginger. Turn mixture 
into a buttered baking dish and bake four or five hours in 
moderate oven. When half cooked, add one pint cold milk 
and complete the baking. 

Mrs. Frank M. Soule, Montclair, N. J. 
Colony Three 

5^ 

lemon |]tttil3tug: 

One pint grated bread crumbs, quart milk, cup sugar, 
salt, grated rind one lemon, yolks four eggs, teaspoon but- 
ter. Bake forty-five minutes. Spread with currant jelly 
while hot. Frost with whites four eggs, beaten, sugar to 
taste, juice one lemon. Return to oven to brown. Serve 
with lemon sauce. 

Mrs. David Huyler Roberts 

One and a half cups Graham flour, cup molasses, cup sweet 
milk, tablespoon butter, teaspoon soda, one egg, spices and 
fruit of all kinds. Steam three hours in a buttered dish 
without removing the cover. Serve with a sauce. This 
pudding will keep some time. 

Mrs. Frank Churchill 

Eaifiim puffs! 

Blend two tablespoons sugar and half cup butter. Add 
two eggs, cup milk, two cups flour, three teaspoons baking 



113 



powder, cup finely chopped raisins. Steam an hour in 
buttered cups. Makes eight, half filled. 

One cup sugar, cup butter, yolk and white of an egg 
beaten separately. Beat all together and before serving, 
flavor with vanilla or nutmeg and tablespoon hot water. 

Mrs. Henry B. Starr 

Etce puUUtng: 

Rice pudding which is very much more delectable than 
the usual nursery dish, is made by soaking over night a 
cup of well washed rice in a pint of milk. In the morning 
the rice will have absorbed the milk. A little more 
should be added. Add to the rice and milk a cup of 
seeded raisins, which have soaked all night in sherry. Stir 
raisins into the rice, pouring in half cup melted butter. 
Bake an hour and serve with very sweet whipped cream. 
As no sugar is in pudding, sauce must be sweet to make 
up the deficiency. 

Mrs. Francis Jarvis Patten 

Com JHeal |)tt5Umg: 

One quart sweet milk reserving sufficient quantity to wet 
seven tablespoons corn meal. Heat milk, add corn meal, 
cook. When coM, add one cup sweet milk, lump of butter, 
walnut size, salt, sugar, nutmeg and raisins. Bake two 



114 



hours in slow oven. This pudding when baked will have 
a jelly surrounding it which serves for sauce. It is very- 
nice with cream, sweetened with grated maple sugar. 

Mrs. Robert J. Johnston, Humboldt, Iowa 

One cup chopped suet, three eggs, teaspoon salt, teaspoon 
cloves, one cinnamon, one soda, two cups sweet milk, 
quart flour, cup seeded raisins. Steam three hours. 

Three cups boiling water, one sugar, two tablespoons but- 
ter, two dessertspoons cornstarch, half cup vinegar. Beat 
to a cream sugar, cornstarch and butter. Add boiling 
water, cooking till clear, lastly vinegar. Boil a moment, 
remove from fire. 

Mrs. Robert J. Johnston, Humboldt, Iowa 

Crumble one-fourth pound macaroons in sherry, stand over 
night. For the custard beat two tablespoons sugar, and 
yolks three eggs. Add one level tablespoon soaked 
gelatine, pinch of salt, pint warm milk, stirring constantly, 
but 6.0. not boil. Cool. Beat whites of three eggs, add 
to custard, with the macaroons. Serve with whipped cream. 

Mrs. Alexander Cook 



fi5 



One cup sugar, half cup butter, two eggs, cup milk, two 
flour, three teaspoons baking powder. Pour in buttered 
baking dish. Cut smooth apples in eighths, lay thickly on 
top, over this scatter sugar and spices. Serve with wine 
sauce. 

Mrs. David Huyler Roberts 

Quart of blueberries, two cups flour, two white sugar, cup 
sweet milk, two teaspoons baking powder, half teaspoon 
mace, three eggs, pinch salt. Wash and dry the berries, 
sifting over the flour and powder. Beat the yolks, mace, 
butter and sugar. Add the berries, flour and milk, lastly 
the well beaten whites, with salt. Bake forty-five minutes 
in moderate oven. Serve with thick, sweetened cream. 

Mrs. Robert J. Johnston, Humboldt, Iowa 

^otleU Eice JJtiUtima: 

Pint milk or cream, cup rice, cup sugar, two eggs, two tea- 
spoons corn starch, nutmeg. Wash rice and pour over 
quart boiling salted water. Cook till tender. Drain, add 
milk. In another bowl dissolve corn starch in milk, add 
the eggs, sugar and flavoring, beating till creamy. Add 
rice, and boil two minutes. Cool. Serve with crushed fruit 
or whipped cream. 

Mrs. Porter Dwight Ford 



ii6 



Scald in a pint sweet milk, a tablespoon corn meal. 
When cool add a beaten egg, tablespoon butter, two sugar, 
half teaspoon salt. One and a half teaspoons ginger. 
Bake slowly one hour. 

Mrs. Leroy D. Farnham, Binghampton, N. Y. 
Colony Thirteen 

^8 

Corn pttUtitnff 

Eight ears corn, grated, two eggs, half cup milk, table- 
spoon sugar, tablespoon butter, salt, pepper. Bake twenty 
minutes in moderate oven. 

Mrs. James E. Burns 

Cut in halves and pare ripe peaches, placing two layers in 
a deep baking dish, sprinkle with sugar, a little flour. 
Scatter bits of butter over the top. Add cup cold water. 
Cover dish with rich crust. Bake a delicate brown. Serve 
hot with cream. 

Mrs. E. W. Moore 

Cook one third cup corn meal in four cups milk, thirty 
minutes. Add half teaspoon salt, half cup molasses, cinn- 
amon, pint sliced apples. Turn into buttered dish, pouring 



117 



in pint sweet milk. Bake in slow oven four hours. When 
cold, an amber jelly will form through the pudding. 

Mrs. Frederick Nichols, Boston, Mass. 

%^ 

Cup milk, two flour, half a cup sugar, one blueberries, two 
teaspoons baking powder, one egg. Steam an hour. Serve 
with hot sauce. 

Lizzie Woodbury Law 

Half fill pudding dish with apple sauce seasoned with 
butter, sugar and nutmeg. Pour over a batter made of one 
and half cups flour, two heaping teaspoons chopped suet 
(or lard). Moisten with three fourths cup milk, or enough 
■for thick batter ; not quite as stiff as for biscuits. Steam 
forty-five minutes. Serve with a hard, foamy or sabay- 
ron sauce. 

Mrs. Reuben W. Ross 

^€ 

Stir into a quart of scalded milk, seven even tablespoons 
sifted Indian meal, teaspoon each of salt, ginger, and cin- 
namon, cup molasses, half cup chopped suet. Pour in a 
little cold milk. Bake three hours in moderate oven. 
This recipe has been in use in a New England family 
over eighty years. Mrs. Sara T. Kinney 



(^nnn of JJutrnmffs 

Pint bread crumbs, quart milk, yolks four eggs, sugar and 
salt to taste, lemon flavoring. When cold spread with jelly 
and frost the top with the four whites beaten stiff, with a 
cup sugar brown in oven. 

Mrs. E. W. Moore 

lemon ^mtt 

Cream butter size of an egg, and tablespoon flour. Add 
pint boiling water, cup sugar and boil. Juice one lemon, 
nutmeg and extract of lemon. Serve hot. 

Mrs. David Huyler Roberts 

Cream ^auce 

Butter size of an egg beaten with cup powdered sugar. 
Into a saucepan pour cup boiling water, stirring in tea- 
spoon flour mixed with a little cold water. Cook till con- 
sistency of thin starch. While one beats the butter 
and sugar mixture in a bowl, energetically, let another 
pour in slowly, the hot flour sauce. If the beating is not 
interrupted, the sauce will rise to a light, foamy froth. 
Flavor with sherry or vgjiilla, nutmeg or brandy. 

Mrs. Henry B. Shute 

l^aspberrp ^auce 

Cream two cups powdered sugar and half cup butter. 
Mash a pint raspberries. Cook in double boiler until mix- 



119 



ture boils, stirring but little. Delicious served with vanilla 
ice cream. Mrs. Thomas Abernethy Fair 

Cream two cups sugar and one butter, add one egg, half 
cup wine, chopped candied cherries. Before serving, 
place bowl in top of tea kettle and stir in a cup boil- 
ing water. Mrs. William E. Fuller 

Beat two eggs, add cup sugar, piece butter, four table- 
spoons sherry. Cook a few minutes. 

Mrs. Frank Churchill 

%^ ^5 

Sin JFa0l)ioncli Corn ileal J3ttIHiins: 

Two quarts milk, four tablespoons corn meal, cup mo- 
lasses, cup suet, one egg. When one quart milk is scalding 
hot, stir in the meal wet with little milk. When it thickens, 
pour into baking dish and add salt, molasses, suet and 
egg. Fill dish with cold milk. Bake slowly three hours, 
stirring frequently first hour. Add raisins if desired. Serve 
with cream or the following 

Cream a cup pulverized sugar, half cup butter, one well 
beaten egg, vanilla or brandy flavoring. 

"A. W. C," Utica, N. Y. 
Colony Nine 



1 20 



To MAKE a perfect Salad, there should be : 
A spendthrift for oil, a miser for vinegar, 
a wise man for salt, and a madcap to mix 
them well together 

Spanish Proverb 



5 a 1 a d s 

Prepare the shrimps by removing backs and the small 
black vein, which runs through them. Cut in small pieces. 
(Canned shrimps will do when one cannot obtain the 
fresh.) To a quart or can of shrimps, cut and add one 
large bunch celery. Pour over the salad dressing. Serve 
on lettuce leaves garnished with celery tops. This is not 
only delicious to the taste but attractive to the eye. 

Mix two teaspoons mustard with milk or water, two tea- 
spoons sugar, one small teaspoon salt, two eggs, half cup 
cream, butter size an egg, three-fourths cup vinegar. Beat 
eggs well. Mix ingredients except butter, pouring in the 
vinegar last very slowly. Cook in double boiler till 
thickened to consistency of cream. After removing from 
fire, stir in butter. 

Jane Damon Bolander 



121 



I 



Beat three eggs, add one tablespoon oil, one scant table- 
spoon mustard, one teaspoon salt, one tablespoon sugar, 
one cup cream, one cup vinegar. Mix together, except 
vinegar, which is added last. Cook in double boiler, stir- 
ring constantly till thickened. Watch carefully that it 
does not curdle. 

Mrs. Thomas Y. Crowell 

^ate anU Cream CI)£e6e ^alaH 

Remove pits from half pound dates, stuff cavities with 
cream or neufchatel cheese, arrange on lettuce leaves. 
Serve cold with mayonaise. 

Mrs. George Sanford Andrews 

^alaH 

Use as many lemons as desired, cut in halves, scoop out 
pulp, remove tough inner skin and seeds. Add to the 
pulp one box boneless sardines, minced, teaspoon French 
mustard, two chopped hard boiled eggs, dash tobasco 
sauce, little mayonnaise. Cut a thin slice from bottom of 
lemon that it may stand firmly. Fill each cup with the 
mixture, garnish with chopped eggs and parsley. Stand 
each cup on crisp lettuce leaf. 

Annie H. Emerson (Mrs. Henryj 



122 



Cream ^alaU ^vtssins 

Tablespoon sugar, one egg, three-fourths cup cream, one- 
half tablespoon each of mustard and salt, one-fourth cup 
vinegar, added slowly. Cook in double boiler until cream. 

Mrs. Lovey S. Holden 

^8 

Cnmiimation ^alaU 

Cut celery in small pieces, slice cucumbers very thin, 
adding few chopped walnuts. Mayonnaise dressmg, to 
which has been added few drops of Chartreuse or Bene- 
dictine. Sprinkle with cut endive or lettuce. 

Mrs. E. M. Scott 

tfi ^ %ei 

JHaponnataie 

One quart olive oil, twelve eggs. Boil six eggs hard, 
pulverize yolks. Beat lightly yolks six raw eggs. Mix 
ingredients, adding salt and cayenne to taste. Gradually 
add the oil with juice two lemons. Beat whites six raw 
eggs, very light, and add, using whites of six hard boiled 
eggs to garnish salad. Mayonnaise is better if made a 
a day before using and placed on ice. 

Mrs. James E. Burns 

T)itt'ii fruit i>alaU 

One dozen bananas, one-half dozen cut oranges, one can 
pineapple, one-half cup chopped walnuts, one-half cup 



123 



chopped figs, few white grapes. Toss together and dress 
with one pint salad dressing, one pint whipped cream. 
Garnish with candied cherries. 

Mrs. Sarah E. Bourne 

^alaUe Cl)anttcleer 

Peel and slice three bananas, not over ripe, one small 
sour apple, one small cooked and pickled beet, three torn 
lettuce leaves. Mix this with strained juice two lemons, 
four tablespoons olive oil mixed with yolks two hard 
boiled eggs, salt and pepper. Sprinkle over finely chopped 
tarragon leaves or strips lettuce. 

Mrs. E. M. Scott 

5^^^ 

tuner ^alaU 

Dice cold boiled tongue on a bed of chicory or lettuce, 
add tablespoon each of tarragon vinegar and chopped 
parsley, two tablespoons capers. Turn two cups finely 
chopped celery over the mixture and cover with mayon- 
naise dressing. 

Mrs. Chandler Smith 

^alaU 

Chop half an onion, two olives and a grape fruit. Mix 
with a French dressing, pour mixture over Malaga grapes 
and celery. 

Mrs. Marcia Brooks Cutler 



124 



Beta etifflanU i>alatj 

Select six sweet apples, uniform in size, cut off the tops, 
remove centres with a teaspoon, and chop, minus seeds. 
Add a cup of broken pecan nut meats, one large celery 
heart cut fine, and half cup chopped and seeded raisins. 
Beat together yolks of two eggs, tea cup olive oil, half a 
saltspoon each of sugar and salt, juice and grated rind 
one large lemon. Pour this over the chopped mixture. 
Place in shells on ice. When chilled, serve on lettuce 
leaves. 

Mrs. William H. Osborne 

Cotnato ^alaU 

Scald and peel tomatoes, place on ice. Scoop from each 
tomato a teaspoon of pulp, stuff with half a green pepper 
and small cucumber chopped finely. Pour mayonnaise 
over each tomato and serve on lettuce leaf. 

Mrs. E. M. Scott 

|)riiite£;£i ^alaU 

Select six small, round, ripe tomatoes. Peel and remove 
centres. Peel and dice two medium size cucumbers, two 
hearts celery and four large olives chopped fine. Drop 
very slowly, three tablespoons olive oil on yolks two eggs, 
beating constantly. Add one fourth teaspoon prepared 
mustard, saltspoon even of salt, three drops onion juice, 
one cup heavy cream, tarragon vinegar to taste. Add each 



125 



ingredient slowly, one saltspoon sugar. Pour over filling 
and pack in the shells. Garnish with hearts of lettuce. 
Place on ice to chill. 

Mrs. William H. Osborne 

Fill big white cherries with chopped nut meats. Serve 
with mayonnaise. Arrange on white lettuce leaves. 

P. 

^ ^ ^ 

On a lettuce leaf place a slice of pineapple, then a thick 
slice of orange, then one of tomato. Pour over a thick 
mayonnaise dressing. Serve with toasted butter thins. 
Very good. 

Mrs. Helen M. Hoagland 



126 



50ML LIKE it hot 
Some like it cold 
' 5ome lil<;e it in the pot 
Nine days old 



5 o u p s 

Com l)Oup 

Can corn, one quart milk, three tablespoons butter, two 
tablespoons flour, two tablespoons chopped onion. Mash 
corn as fine as possible and put in the double boiler with 
milk, cooking fifteen minutes. Put in small frying pan 
butter and onion, cook slowly ten minutes, add flour, cook 
till foaming, being careful not to burn. Stir this mix- 
ture into boiler with the corn and milk. Add teaspoon 
salt, one-quarter teaspoon pepper, cook ten minutes. Re- 
move from fire and strain, then return to range to keep 
hot till served. 

3»Irs. Thomas Wallace 

Slice and boil in three pints water, four onions, two turnips 
and a carrot. Season with thyme, pepper, salt and pars- 
ley. Strain very hot, adding a teaspoon beef extract. 

Mrs. Thomas Abernethy Fair 



127 



Cream of ^pinatl^ 

One pint cooked and chopped spinach, one onion, one 
sprig parsley, one bay leaf, one piece green pepper, one 
teaspoon salt, two quarts water, pinch thyme, a few celery 
leaves. Boil slowly three hours and strain. Let one pint 
milk come to a boil. Blend over the fire, till smooth, one 
tablespoon flour, and one tablespoon butter. Stir into the 
milk, allow it to thicken, stirring constantly. Remove from 
fire. Stir in the strained soup and serve. 

Mrs. Washington Hull 

^8 

Clam Cl)otoUer 

Fifty hard clams (quahaugs), bowl each of finely cut salt 
pork, onions, potatoes. Wash clams thoroughly, place in a 
kettle with half pint water. When the shells open, clams 
are cooked. Remove from shells and chop fine, saving 
clam water for chowder. Fry out the pork and when 
scraps are a good brown, remove and put in the chopped 
onions to fry; they should be cooked in a frying pan (the 
. chief secret in chowder making, is to fry the onions so 
delicately that they will be missing in the chowder). Add 
to the onions a quart hot water, clams, clam water and 
pork scraps. When mixture boils, add the potatoes, and 
when these are cooked, chowder is finished. Just before 
it is removed, thicken with a cup powdered crackers, ad- 



128 



ding a quart of fresh milk. If too rich, add water. No 
seasoning is needed but good black pepper. Delicious. 

LiLLA Manning Briggs 

Use either cod or haddock. Remove skin and flake the 
fish. Fry brown three slices salt pork in bottom of kettle, 
remove pork leaving the drippings. Put in a layer of fish, 
then a layer of potatoes peeled and cut in dice and fev/ 
slices onion. Sprinkle with salt and pepper. Proceed with 
the layers till mixture is used. Cover with boiling water. 
Cook till potatoes are tender. Add toasted crackers or 
pilot bread, and pint rich milk. Let scald and serve, 

Mrs. William J. Patterson 
^8 ^8 

One pint split peas, one minced onion, one bay leaf, one 
teaspoon salt or piece salt pork, one pint canned toma- 
toes, three quarts water, one sprig parsley, one-half green 
pepper, pinch thyme, two tablespoons celery. Put all, 
except tomatoes, in a soup pot, boil three hours. Add 
tomatoes and simmer for three-quarters of an hour, then 
strain. Blend one tablespoon flour and one tablespoon 
butter. Stir this in the soup and let it remain a little 
longer over the flre. Serve with squares of dry toast 
(stale bread may be cut in squares and browned in oven). 

Julia P. Hull 



129 



Ctirtle ^ean ^ottp 

Let quart of black beans remain six hours in cold water. 
Drain, Add three pints fresh cold water, pieces of lean 
cooked beef, salt, pepper, pinch of cloves. Cook slowly 
three hours. Strain, serve hot in bouillon cups. An old 
Rhode Island formula never before published. 



Mrs. John Francis Yawger 




130 



ACTIVE MEMBERS 



Adams, Mrs. Dearborn J. 
Adams, Miss Florence Labouisse 
Adams, Mrs. Frederic Morse 
Adams, Mrs. M. B. 
Allen, Mrs. William 
Almond, Mrs. Thomas R. 
Andrews, Mrs. Addison Fletcher 
Andrews Mrs. George Sanford 
Andrews, Mrs. W. W. 
Arright, Mrs. Charles T. 
Augur, Mrs. Charles Henry 
Ayers, Mrs. M. S. 
Bailey, Mrs. Henry C. 
Bailey, Mrs. T. C. J. 
Baird, Mrs. William Raimond 
Baker, Mrs. Mary E. Capen 
Baker, Mrs. George Minot 
Banks, Miss Maude 
Barry, Mrs. John Francis 
Barry, Mrs. L. Frank 
Bartlett, Mrs. Henry T. 
Bartram, Miss Sarah J. 
Beardsley, Mrs. Morris Beach 
Bemis, Mrs. Ella R. 
Benedict, Mrs. Caroline S. 
Berg, Mrs. Albert W. 
Bickmore, Mrs. Albert H. 
Birdseye, Mrs. Isaac Washington 
Bishop, Mrs. Abbie Putnam 
Blackman, Mrs. I. Percy 
Blake, Mrs. Israel O. 
Blanchard, Mrs. James Armstrong 
Boas, Mrs. Emil L. 
Bolander, Mrs. William Henry 
Boucher, Mrs. Pierre L. 
Bourne, Mrs. Sarah E. 
Bowron, Mrs. Henry S. 
Bowron, Miss Mary F. 
Bowron, Mrs. Watson A. 
Braenniman, Mrs. Edward G. 
Bradley, Mrs. Daniel Richards 
Brayton, Mrs. James P. 
Brenton, Mrs. Benjamin J. 
Briggs, Miss Lilla Manning 



Brockett, Miss Helen F. 
Brockett, Miss Edith H. 
Brown, Mrs. Charles Henry 
Brown, Mrs. James Taylor 
Brown, Mrs. Melvin 
Bullman, Mrs. W. F. 
Burns, Mrs. James E. 
Burke, Mrs. M. E. Dale 
Butterick, Miss Mary E. 
Cairns, Mrs. Jaspar 
Cameron, Mrs. Isadora 
Carpenter, Mrs George F, 
Carpenter, Mrs. Philip 
Chadwick, Mrs. Thomas F. 
Chatfield, Mrs. Thomas Ives 
Churchill, Mrs. Frank 
Clark, Mrs. Minton Dyke 
Clarke, Mrs. Eugene 
Clement, Mrs. Duane H. 
Clifford, Mrs. C. R. 
Coates, Mrs. Foster 
Coe, Mrs. Henry Clarke 
Collard, Mrs. Brice 
Cook, Mrs. Alexander 
Cowles, Mrs. Alice Hale 
Cozzino, Mrs. Joseph A, 
Crane, Mrs. Warren C. 
Crombie, Mrs. William Murray 
Crossley, Mrs. William Wilson 
Crowell, Mrs. James Lloyd 
Crowell, Mrs. Thomas Y. 
Crumb, Mrs. Leverett Finch 
Curtiss, Mrs. Frank 
Cushing, Mrs. William Tiletson 
Cutter, Mrs. George Lewis 
Dana, Mrs. Isabel W. 
Davies, Mrs. William G. 
Day, Miss Lydia 
Demorest, Mrs. William Curtis 
Denby, Mrs. Isaac 
Dexter, Mrs. Augustus C. 
Dickinson, Mrs. Mary Lowe 
Doane, Miss Marguerite T. 
Doane, Mrs. William T. 



ACTIVE MLMBLR5— (Continued) 



Donaldson, Mrs. George M. 
Dorr, Mrs. J. V. N. 
Downing, Mrs. Hamilton F. 
Eakins, Mrs. William H. 
Edgerton, Mrs. Emmet 
Elling, Mrs. H. 
Ely, Mrs. Horace S. 
Emerson, Mrs. Henry 
Everts, Mrs. Daniel Tyler 
Ewing, Mrs. William A. 
Fair, Mrs. Thomas Abernethy 
Fairman, Miss Evelina Holden 
Fairman, Miss Helen Lydia 
Farrar, Miss Carrie E. 
Ferguson, Mrs. J. S. 
Fish, Mrs. Arthur Elliot 
Fitch, Mrs. Allen 
Foote, Mrs. J. Merrill 
Foote, Dr. Mary Bond 
Ford, Mrs. Porter Dwight 
Fort, Mrs. Benjamin F. 
Fowler, Mrs. Edwin 
Freeman, Mrs. Zoheth S, 
Fuller, Mrs. William E. 
Furnald, Mrs. Francis P. 
Gardner, Mrs. John Milton 
Garside, Mrs. John R. 
Gilpatrick, Mrs. Willis 
Goodale, Mrs. Samuel B. 
Grant, Mrs. Frederic Firman 
Greene, Mrs. John Arthur 
Greene, Mrs. Richa^rd Henry 
Griffin, Mrs. Henry P. 
Guy, Mrs. Charles L. 
Hall, Mrs. John Walter 
Hallstram, Mrs. Roswell Lockwood 
Hamilton, Mrs. Thomas L. 
Hamilton, Mrs. W^illiam Henry 
Hamlin, Mrs. Frederick William 
Hammond, Mrs. Edith Nute 
Hanaford, Rev. Phoebe A. 
Hasbrouck, Mrs. Frederick 
Hatch, Mrs. William 
Hatie, Mrs. Carmoreau 
Hawes, Miss Susan M. 
Hayes, Miss Bertha Guernsey 
Hayes, Mrs. Orrill Henry 
Hazard, Mrs. Edward C. 
Hess, Mrs. Jacob 
Hewlett, Mrs. A. C. 
Hibbard, Mrs. B. Franklin 
Hicks, Miss M. Helen 



Higley, Mrs. Warren 

Hoagland, Mrs. Edgar M. 

Hebron, Mrs. Benjamin F. 

Hodges, Mrs. Mary Cassandra 

Holden, Mrs. L. S. 

Holden, Miss Ruth M. 

Hotchkin, Mrs. William H. 

Howes, Mrs. George 

Hoyt, Mrs. James King 

Hull, Mrs. Washington 

Humason, Mrs. Virgil P. 

Humes, Mrs. Samuel 

Humphrey, Mrs. Wm. Brewster 

Hunt, Mrs. Charles Wallace 

Jackson, Mrs. Benjamin A. 

Jaqua, Mrs. Frank W. 

Jenkins, Mrs. E. Fellows 

Jenkinson, Mrs. George B., Jr. 

Johnston. Mrs. Robert J. 

Jones, Mrs. Edward Davis 

Jones, Mrs. Oliver Livingston 

Judson, Mrs. Alfred Mills 

Kenyon, Mrs. Benjamin B, 

Kerley, Mrs. Charles Gilmore 

Kimball, Mrs. Francis H. 

Kimball, Mrs. T. C. 

Kinsman, Mrs. Frank W. 

Knowles, Mrs. H. Herbert 

Kramer, Mrs. Samuel J. 

Lane, Mrs. F. A. 

Lang, Mrs. Henry 

Lathers, Miss Ida 

Lathrop, Miss Emma G. 

Law, Miss Lizzie W^oodbury 

Lawless, Mrs. Edward J. 

Lawton, Mrs. George P. 

Lehmaier, Mrs. James S. 

Leland, Mrs. Juanita K. 

Leonard, Mrs. Helen Adams 

Lester, Miss M. Elizabeth 

Lindley, Miss E. Marguerite 

Litt, Mrs. Jacob 

Logan, Mrs. Charles Park 

Lyon, Mrs. John Lyttleton 

Mann, Mrs. Washington L. 

Marsh, Mrs. Robert T. 

May, Miss Julia Frances 

Maynard, Mrs. William 

McDonald, Mrs. Theo. Frelinghuysen 

McLean, Mrs. Malcolm 

McNall, Mrs. George Gordon 

McNutt, Dr. Julia G. 



132 



T 



ACTIVE MLMBLR5— (Continued) 



McNutt, Dr. Sarah J. 
McQueeney, Miss Mary F. 
Merrifieid, Miss Carrie H. 
Merriman, Mrs. Henry 
Meyrowitz, Mrs. Emil B. 
Middleton, Mrs. Ralph Izard, Jr. 
Miles, Miss Ellen E. 
Montgomery, Mrs. Alice S. Coe 
Montgomery, Mrs. Harry Mortimer 
Moore, Mrs. Henry D. 
Moore, Mrs. James H. 
Moseley, Mrs. William H, 
Mott, Mrs. John T. 
Muir, Mrs. James P. 
Munson, Mrs. Samuel L. 
Murray, Dr. Grace Peckham 
Naething, Mrs. Charles Frederick 
Nesmith, Mrs. Benjamin Ingersoll 
Nesmith, Mrs. Henry E. Jr. 
Newcomb, Mrs. Albert S. 
Newcomb, Mrs. James Edward 
Newton, Mrs. Henry J. 
Nichols, Mrs. Frederick 
Niebuhr, Mrs. Charles 
Niebuhr, Miss Helen 
Olmsted, Mrs. Jennie E. 
Orvis, Mrs. Edwin W. 
Osborne, Mrs. William H. 
Paine, Mrs. Eben H. 
Palmer, Miss Sara A. 
Parker, Miss Caroline Bird 
Patten, Mrs. Francis Jarvis 
Patterson. Mrs. William J. 
Pattison, Mrs. Elias J. 
Peet Mrs. Edward Wright 
Pell, Mrs. Augusta H. 
Phipard. Mrs. Charles K. 
Pierce, Mrs. Jane 
Pierce, Mrs. Lewis Leland 
Pinney, Mrs. Maria Watson 
Place, Mrs. Annetta L. 
Poor, Mrs. Ruel Whitcomb 
Potter, Mrs. Orlando B. 
Putney, Mrs. William Beaumont 
Quimby, Mrs. Charles Elihu 
Ralph, Mrs. George Frederick 
Reed, Miss Temperance Pratt 
Rice, Mrs. James Nelson 
Rich, Mrs. Charles Edward 
Rich. Mrs. Nellis Marathon 
Roberts, Mrs. David Huyler 
Roberts, Mrs. George W. 



Rockwell, Miss Effiie M. 
Ross. Mrs. Reuben W. 
Russell, Mrs John F. 
Sackett, Mrs. Augustine 
Sage, Miss Ellen R. 
Sageman, Mrs. William J. 
Salisbury, Mrs. Frederick S. 
Saunders, Mrs. H. R. 
Sawyer, Mrs. Antonia 
Schultz, Mrs. Louis 
Scott, Mrs. E. M. 
Scott, Mrs. John Wintield 
Scudder, Mrs. Benjamin Norton 
Seabury, Mrs. Charles L. 
Seabury, Mrs. Gardner Thurston 
Seaton, Mrs. Robert H. 
Sells, Mrs. Elijah W. 
Seward, Mrs. Theo. Frelinghuysen 
Seymour, Miss Georgiana E. 
Seymour, Miss Jane A. 
Shepard Mrs. J. Woolsey 
Shephard, Mrs. Thomas H. 
Sherman, Mrs. Estelle T. 
Shethar, Mrs. Edwin Hall 
Shrady, Mrs. Jacob 
Shrady, Mrs. William 
Shuler-Shutz, Mrs. Louis Philippe 
Shute, Mrs. Henry Bruce 
Slade, Mrs. William Gerry 
Smith, Mrs. Chandler 
Smith, Mrs. Elbert O. 
Smith, Miss Florence Louise 
Smith Mrs. George Henry 
Smith, Mrs. George Moore 
Smith, Mrs. Mary A. Hepburn 
Smyth, Mrs. Francis 
Stanley, Mrs. Frederic N. 
Stanton, Mrs. Lucius M. 
Starr, Mrs. Henry B. 
Stevens, Mrs. George Thomas 
Stickney, Mrs. Joseph 
Stiles, Mrs. Norman C. 
Stillman, Mrs. Francis Hill 
Stillman, Mrs. F. M. 
Sturges, Mrs. Herbert L. 
Swift, Mrs. Edward Y. 
Swinburne, Mrs. Fitch James 
Talbot, Mrs. Lowell 
Tansley, Mrs. Helen Joslin 
Tappan, Mrs. W. H. 
Taylor, Mrs. Ambrose 
Taylor, Mrs. Thomas M. 



ACTIVL ME.MBLR5— (Continued) 



Tefft, Mrs. Frederick F. 
Thomas, Mrs. Caroline E. 
Thomson, Mrs. Pierre M. 
Thornton, Mrs. Frederick 
Tillotson, Mrs. William K. 
Tillotson, Miss Abigail K. 
Todd, Mrs. Ambrose G. 
Todd, Mrs. Louis Lorenzo 
Tooker, Mrs. Edmund C. 
Trumbull, Mrs. Frank 
Tuttle, Mrs. Edward A. 
Van Allen, Mrs. Garret A. 
Van Saun, Mrs. Albert 
Van Sickle, Mrs. John Tennant 
Wakeman, Mrs. Isaac B. 
Wallace, Mrs. Thomas 
Wallerstein, Dr. Adelaide 
Walton, Mrs. John Douglas 
Warner, Mrs. James Ward 



Warren, Mrs. Tracy B. 
Washburn, Mrs. William Ives 
Weed, Mrs. Samuel Richards 
Weeks, Mrs. John E. 
Weitz, Mrs. G. Langsdorf 
Wetherbee, Mrs. Charles Lincoln 
Wheeler, Mrs. T. H. 
Wheeler, Mrs. Walter Heber 
Wheelock, Mrs. George Lincoln 
Wickham, Mrs. D. O. 
Wilbour, Mrs. Charlotte B. 
Wilder, Mrs. Enos 
Williams, Mrs. George N., Jr. 
Williams, Mrs. Henry D. 
Wilson, Mrs. George T. 
Wise, Mrs. Charles F. 
Woodruff, Mrs. Henry Collins 
Yawger, Mrs. lohn Francis 
Zebley, Mrs. John F. 



ASSOCIATE MEMBERS 



Balch, Miss Grace C. 
Bice, Mrs. Helen Williams 
Bogle, Dr. Jessie T. 
Bradley, Mrs. Daniel Richards 
Brewster, Mrs. Henry Colvin 
Briggs, Mrs. Frank EUwood 
Bryant, Mrs. Joseph D. 
Burton, Mrs. Washington 
Bushnell, Mrs. C. S. 
Caryl, Mrs. Eliza Jumel 
Chamberlin, Mrs. George Mason 
Clark, Miss Fannie Wynkoop 
Cutler, Mrs. Condict Walker 
Cutler, Mrs, Marcia Brooks 
Davis, Mrs. Britton 
Dayton, Mrs. Charles W. 
Dease, Mrs. George W. 
Elsworth, Mrs. Joseph 
Fulton, Mrs. Harry Clifford 
Gambrill, Mrs. Benjamin F. 
Gargan, Mrs. Henry Lucien Clair 
Greeley, Mrs. Edward Addison 
Guernsey, Miss Florence 
Hamilton, Mrs. Edmund Horace 
Handy, Mrs. William Cole 
Hungerford, Mrs. W. A. 
Huse, Miss Carolyn L. 
Jenkins, Mrs. Charles S. 
Joy, Mrs. Henry B. 
Leaman, Mrs. Walter L. 



Little, Mrs. G. Elliotte 
Lockwood, Mrs. James L. 
Logan, Mrs. Walter S. 
Lowry, Mrs. Robert J. 
MacDonald. Mrs. Charles H. 
Mason, Miss Cassity E. 
Meigs, Mrs. Titus Benjamin 
Menges, Mrs. Frederick 
Mildeberger, Miss Mary J. 
Moore, Mrs. Elbridge J. 
Muller, Mrs. Harriet H. 
Nesmith, Mrs. Howard Macomber 
Ostrom, Mrs. Homer Irvin 
Palmer, Mrs. A. M. 
Parker, Mrs. James H. 
Putnam, Mrs. Erastus G. 
Remick, Mrs. Charles E. 
Sanford, Mrs. Edward Field 
Scofield, Mrs. Alfred Hoyt 
Secor, Mrs. James F., Jr. 
Smith, Mrs. Charles B. 
Smith, Miss Dora 
Smith, Mrs. Julius Paul 
Stevens, Mrs. H. E. 
Stimson, Mrs. Chas. W. 
Warren, Mrs. George Flint, Jr., 
Washington, Mrs. Allan C. 
Wentworth, Mrs. J. Wells 
Williams, Mrs. Charles Howard 



FEB 23 19^^- 



4 



One copy del. to Cat. Div. 

iAR 25 1911 



LIBRARY OF CONGRESS 




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